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