I was inspired by Stonehead’s latest batch of chow-chow making; but as I don’t have any green tomatoes left I decided to develop my own version of a cabbage-based pickle. I have also grown Stonehead cabbages this year (‘Tête de Pierre’, if you’re French) and they came out very white, really crispy and totally delicious.
So, here’s my pickled cabbage recipe. It’s for hardened pickle lovers – nice and tart – and I’ve added the apples as we’re in Normandy and everyone is giving away unwanted apples!
I’ve also, as promised, started to type up my other preserve recipes and you’ll find them under the ‘how to’ section of the Smelly Smallholding site.
Pickled Cabbage
- 1 large cabbage, sliced
- 2 red peppers, sliced
- 4 large cooking apples, sliced
- 6 onions, sliced
- 1 litre cider vinegar
- 1 tsp each of whole peppercorns, ground ginger, mustard powder
- 8 – 10 oz sugar depending on your tastes
- salt
Slice the vegetables and place in a large pot. Sprinkle over a good tablespoon of salt and mix in. Leave for 3 hours and then drain off the liquid. Put the spices in the vinegar (not in a spice bag) and simmer for 10 minutes. Pack the vegetables into warmed, sterile jars. Pour over the vinegar while still hot and seal. Ready to eat after a week.
Rosie said
I grew Tete de Pierre and agree they were lovely. Plus after I cut them I left the stump in the ground and they produced little round cabbages all summer and autumn. What a lovely bonus!
Encurtido de repollo « El granjero novato said
[...] y el siempre interesante Musings from a Stonehead, con distintas maneras de preparar el repollo: http://escapedchickens.wordpress.com/2008/10/22/pickled-cabbage/ y http://stonehead.wordpress.com/2008/09/09/its-that-chow-chow-time-of-year/#more-4437. He cogido [...]