Ingredients

Method

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

Method

Ingredients

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.