Pickled Red Cabbage Cores

Cooking time
Serves2-4 people
Vegetarians Vegans Gluten-free diets
Pickled Red Cabbage Cores

When you're chopping up your cabbages, keep the cores. Turn them into this crisp and crunchy pickle. Perfect with cheeseboards, roast meats and charcuterie boards.

Ingredients

  • The cores from 1 red cabbage, weighing approximately 80g
  • 250ml cider vinegar
  • 60g raw cane sugar
  • 2 tsp sea salt
  • 2 tsp yellow mustard seeds
  • 1 tsp black peppercorns

Prep: 10 mins + pickling | Cook: 5 mins

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Method

1. Finely slice the red cabbage cores. Pop them into a large, heatproof bowl and set aside.
2. Pour the vinegar into a pan and add 60ml water. Add the sugar, salt, mustard seeds and peppercorns. Set on a medium heat and bring to the boil. Pour the hot spiced vinegar over the cabbage and stir to mix. Set aside for 1 hr.
3. You can eat the pickled cabbage after 1 hr, but it's better if you let it mature for a few days. To store, use tongs to transfer the cabbage to a sterilised jar, then pour in the cooled pickling liquid to cover the cabbage. Seal and store in the fridge for up to 1 month.
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