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Red cabbage pickle

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Red cabbage pickle

By Abigail Donnelly

Serves Makes 4 cups

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

3 cups red wine vinegar
6 t sugar
1 red cabbage, thinly sliced
10 fresh bay leaves

Method

Heat the vinegar and sugar in a saucepan until they start to simmer. Remove from the heat and add the red cabbage and bay leaves. Allow to cool and store in an airtight container.

Cook's note: Once you’ve finished all your pickles, the juice can live on in a couple of tasty ways. Exhibit A: the pickleback – an American invention in which a shot of whisky is followed by a shot of pickle juice. Update the trend by adding a shot of pickle juice to your favourite Bloody Mary recipe. It’s also a great meat tenderiser and, combined with extra virgin olive oil, makes a delicious dressing.

Discover more recipes using leftovers here.