Tuesday, 10 February 2015

Pickled Red Cabbage

The fresh picked Red cabbage

Chopping ready for the bottling
Here at Croft 2a we are all about making the most of all the crops we grow, so with that in mind we pickled some red cabbage. We heated the vinegar with the pickling spices, then let it cool and infuse the spice for 4 hours, chopped  the cabbage and filled the jars right to the top with the spiced vinegar and sealed. Lastly we had to leave for 3 to 4 weeks to mature then enjoy.

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