How to pickle Norfolk red cabbage

Norfolk red cabbage is in season in Norfolk October ,November and December so is a wonderful ingredient to use in many winter dishes. It is often braised or boiled but by pickling the red cabbage, you can enjoy this vibrant vegetable well after the season has finished.

Ingredients

1l malt vinegar

225g sugar

1 cinnamon stick

1 Norfolk red cabbage

90g salt

1 tsp coriander seeds

Method

1 Heat the vinegar, sugar and spices in a large saucepan over a medium heat, stirring regularly to help dissolve the sugar

2 Once dissolved, remove the pan from the heat and cover. Leave to cool overnight to allow the flavours to infuse 

3 In the meantime, core, quarter and finely slice the Norfolk red cabbage. Toss in the salt and leave in the fridge overnight

4 The following day, wash the salt off the Norfolk cabbage and dry with kitchen paper 

5 Put the Norfolk cabbage into a sterilised jar

6 Strain the pickling liquid and pour it over the cabbage, ensuring that the leaves are fully submerged

7 Seal the jar and store in a cool, dry place for 1 week before consuming. It will keep in an unopened jar for up to 1 month