Pickled red cabbage for Pork and Armagh Bramley Apple Burger

This recipe was provided by Gary Scott from Linen Hill and was demonstrated at The Balmoral Show 2018

Difficulty medium
Preparation Time 15 minutes
Cooking Time 0
Servings 4
Main Ingredients
  • 1kg red cabbage, finely sliced
  • 2 red onions, peeled and finely
  • sliced
  • 4tbsp salt
  • 2 x 568ml bottles distilled malt
  • vinegar
  • 1 cinnamon stick, lightly crushed
  • 1tbsp cloves, lightly crushed
  • 1tbsp coriander seeds
  • 6 level tbsp granulated sugar

Main Instructions
  1. Place the finely sliced red cabbage and onion in a bowl and sprinkle over the salt. Mix well. Loosely cover the bowl and leave the vegetables overnight
  2. Pour the vinegar into a pan, add the spices and bring to the boil. Remove the pan from the heat and stir in the granulated sugar. Leave the mixture to cool
  3. Wash the cabbage and onion in colander under the running cold water to rinse off the salt. Drain well and pat dry with kitchen paper
  4. Pack the vegetables into the cold, sterilised tubs, pressing down well. Pour over vinegar, ensuring that each jar has some of the spices and that the vegetables are totally covered in vinegar
Back To All Recipes