Pickled red cabbage

• red cabbage↗500g g

  finely shredded

• coarse sea salt↗1tbsp tbsp
• cider vinegar↗500ml ml
• red wine↗200ml ml
• granulated sugar↗300-400g g
• black peppercorn↗2tsp tsp
• bay leaves↗6
• yellow mustard seed2tbsp tbsp

Step-by-step instructions

1. 1

   Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.

2. 2

   Put the vinegar, wine, sugar (300g if you prefer a sharper flavour or 400g for a sweeter taste), peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.

3. 3

   Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.