[NormandyMary]

Before I plough through the thousands of recipes on t'internet, has anyone got a quick and simple pickled red cabbage recipe. OH loves it, so I recently ordered a couple of jars from Tesco's. Ive only used 2 lots out of a jar and its nearly empty so there wont be enough left for Xmas. Ive made it before, but Ive always found it to be too vinegary. Anyone have any tips for taming it down? Which vinegar do you use?
 
Thanks as always,
 
Mary.

[deepinthewoods]

ive always used malt, but add sugar to relieve the vinegar, you could use balsamic in there too.

[lachlanandmarcus]

I use the recipe in the Larousse bible.
It is just red wine vinegar, peppercorns and bay leaves plus the cabbage.
Boil the wine vinegar, let it cool completely, then pack the cabbage into sterilised jars, layering with a couple of peppercorns and a bay leaf every inch, then pour over the cooled vinegar.
Having been unable to resist opening the first jar after only a week I can vouch for it being very nice. Not as vinegary as some, tho perhaps still vinegary for others. I love it esp with lamb stew <yum>

[MAK]

Or cider vinegar - heated with a stick of cinamon, cloves, few all spice and peppercorns. Good for beetroot too.
Or just cook it as a veg but in stock. Once cooked then a spoonful of fig jam is lovely just before serving.
Enjoy - Martin