Description (Some HTML is OK)
Blogged at
www.theyorkshirefork.co.ukSweet and Sour Pickled Cabbage Coleslaw - great as a side dish at your barbecue, next to a curry, on a sandwich, anywhere really!
Ingredients
Makes 5 servings
- ½ small white cabbage
- ½ red onion
- 1 small sweet pepper - red, yellow, or green!
- For Brine
- 1 cup sherry vinegar or cider vinegar
- 1 cup water
- 2-3 tablespoons of soft dark brown sugar
- 1 tablespoon whole mustard seed
- ½ tablespoon ground turmeric
- 1 teaspoon salt
Preparation
Slice the vegetables as thinly as you can (or use a mandolin or the slicing attachment on your food chopper) and put in a heat-proof, non-reactive dish. Mix all the brine ingredients in pan and bring to the boil before pouring over cabbage and friends. Let it cool for a few minutes and then have a sip of the brine, adding a bit more sugar and salt if needed. If the brine doesn't quite cover the veg, top it up with equal measures of vinegar and water. It's ready to eat as soon as it's cooled off to room temperature, but it gets better after 24 hours or so.
Keeps covered in the fridge, well, until it's gone. But I'm going to say two weeks just in case you somehow manage to grow some deadly bacteria in a vinegar brine.
Comments
Back to top