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Red cabbage pickle

By Abigail Donnelly
Makes 4 cups
Easy
15 minutes
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.