[Snowpea]

For mrsbean and any others who might be interested. Here are two pickled cabbage recipes.

Cabbage Pickle with Curry
1 large or 2 small cabbages, finely shredded
4 medium onions, finely sliced
50g salt
1 litre vinegar
1/2 cup plain flour
2 cups sugar
1 tablespoon curry powder mild is probably best
1 tablespoon mustard powder
1 tablespoon turmeric this is mostly for colour but it does add its own flavour as well
1/2 litre of extra vinegar
Place the cabbage and onion in a large bowl. Sprinkle over the salt. Leave it for 24 hours then drain.
Place drained cabbage into a preserving pan with the litre of cabbage and boil slowly for 20 minutes.
In a separate container mix the flour, sugar, curry powder, mustard powder and turmeric. Add the extra 1/2 litre of vinegar and mix till smooth.
Pour into the boiling cabbage and stir until thick. If not very thick add a little more flour mixed with water.
Boil for 5 minutes. Ladle into sterilised, dry, hot jars. Seal immediately.


Red Cabbage Pickle
1 small red cabbage, finely shredded. If you don't have red cabbage use whatever cabbage you have.
50 g salt
spiced white vinegar, I've given a recipe below but feel free to use your own favourite spiced vinegar.
fresh ground black pepper
1/2 teaspoon ground ginger
Place the cabbage in a bowl and sprinkle over the salt. Cover and leave for 24 hours.
Drain then rinse well and leave to drain again. Place in a clean tea towel and pat dry.
Pack in layers into wide neck, sterilised  jars. Sprinkle each layer with a little of the ginger and pepper.
Cover completely with the spiced vinegar. Seal.

Spiced Vinegar
1 litre white vinegar
1 tablespoon whole cloves
1 tablespoon whole allspice (sometimes called pimento)
4 small pieces of nutmeg, don't grate them.
1 10cm piece of cinnamon stick
6 whole pepper corns
Place vinegar and spices in a saucepan and bring to the boil. Pour into a bowl, cover and leave for at least 2 hours to infuse. If not using immediately, strain and pour into sterilised bottles.
If you want a hotter vinegar add a dried chilli or two. You could also add root ginger to add a different flavour.
 
Enjoy