Hubby & I have decided that the culinary theme for this year, well what we want to learn how to do properly, is preservation. Be it jams, alcohol or pickles. So this weekend we've had a big spring clean. Hubby has been busy in the outhouse cleaning it out, putting up shelves, getting rid of rubbish and some frankly dire nettle beer, installing some better lighting, painting it white to make it seem brighter and making Bushel boxes. He has decided to name little project River Shed HQ. Over the next few months we're hoping to fill the shelves with various items and if they go well, blogging them on here.
After making the scouse last week and eating it with pickled red cabbage I had forgotten how much I like red cabbage, in all it's different forms. So my first 2009 preserving project became pickled red cabbage. I'm looking forward to trying it in a few weeks once it is ready.
Pickled Red Cabbage
red cabbage
salt
distilled malt vinegar
1 tbsp pickling spices for each 1 litre of vinegar
1) Quarter the cabbage, remove the heart and shred the leaves. Layer in a dish with a generous sprinkling of salt between each layer or cabbage. Leave for 24 hours.
2) In a aluminum/copper free saucepan heat the vinegar and pickling spices (don't allow to boil). Take off the heat, cover and allow the spices to infuse for at least 2 hours (I did it over night).
3) Once the vinegar has infused, filter through a piece of kitchen paper or coffee filter.
4) When the cabbage is ready, drain then rinse the cabbage thoroughly in cold water to rid of the salt. Pack the drained cabbage into a clean jar and cover in the spiced vinegar.
Over the last month I've been tagged twice by Hayley and Victoria Plum. So here are the 6 facts about me.
1. I had a picture in the HartBeat gallery at the grand old age of 6 3/4 (the 3/4 is very important when your 6). For appearing in the gallery I was sent Tony Hart's autograph and some book tokens. I still have the book and his autograph. This morning the sad news was announced that Tony Hart had passed away. RIP Tony.
2. I love vintage women's fashion and have a collection of dresses and swimwear dating from the 1930's.
3. If I had room I would expand my collection of vintage cookbooks and kitchenalia.
4. I'm a big musicals fan...Hubby doesn't share my enthusiasm!
5. For me, nothing beats climbing a mountain/hill and admiring the view.
6. I'm lost without my handbag.
Sunday, January 18, 2009
Pickled Red Cabbage
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Awh, that's a great idea! Wish I had an outhouse. Most I have is a shed with a broken door containing a broken lawn mower :S Damned rented accommodation! Haha!
ReplyDeleteYour cabbage looks great, pickled red cabbage is a weakness of mine I rarely get to indulge in.
Katie xox
I can't believe Tony Hart has died - I used to love his programmes - and tried without success to become a great artist!!!
ReplyDeleteTalking of preservation - Im considering making some Rhubarb Vodka in the next few weeks -I'll let you know how it goes.
Red Cabbage...so long since I had it. Bet this tasted great.
2009 is the year of pickling for me too - I'm going to give kimchee a go.
ReplyDeleteGreat project for 2009! I like preserving, but don't do enough of it.
ReplyDeleteI nearly missed the six things about you. It looks like we actually have quite a lot in common.
ReplyDeleteI had a picture in Tony Hart's gallery too - you cracked the big time before me though, I was 8.
ReplyDeleteFound your blog whilst searching for G&T Jellies, love the idea of the Pimms one - did you pull it off?
ReplyDeleteJust read your post on pickling red cabbage - strangely enough what i had planned to do this saturday - so thanks for this recipe, i was gonna chuck it all in a big jar and hope!
Quick question for you - do you rinse the salt off the cabbage or leave it to go in the vinegar?
Keep experimenting!
Pickled cabbage is such a great colour, I only wished I liked it!
ReplyDeleteKatie - it's only a tiny outhouse, but it is handy.
ReplyDeleteBeth - ooohhhh Rhubarb Vodka. My blackberry & apple gin is already running low so could do with a new alcohol to try!
Lizzie - I look forward to reading your kimchee recipe.
Sylvie - I'm looking forward to all the preserving. I just hope I keep my resolution!
Caked Crusader - I was gutted though as it was one of the female presenters I didn't like who introduced my art. I still have it on video somewhere.
Angelica - unfortuntely I never got around to making Pimms jelly (ok I drank the Pimms ;) ) but it is top of my list for when summer returns.
Make sure you rinse all of the salt off or it'll be really salty. The salt draws liquid out of the raw cabbage making it softer.
Ginger - I agree it's such a beautiful colour. You know me, I'm drawn to any food that is pink!
Looks gorgeous. I love the way the color of red cabbage explodes when it gets hit with vinegar.
ReplyDeleteHi Jules, it really is satisfying making your own preserves and your red cabbage looks wonderful, one of my favourite preserves ;)
ReplyDeleteGreat to be back viewing your creations after my absence due to illness.
Rosie x
A great store cupboard standby! We all ought to make more of this.
ReplyDeleteHappy New Year Jules!
ReplyDeleteLooking forward to seeing your preserves ;o)
Maria
x
Shame on you Jules that was back in November lol :-P xxx
ReplyDeleteJust yay for musicals really! Off to see Spring Awakening's opening night tomorrow and I already have butterflies of excitement! Pickled red cabbage looks amazing! xxx Pen
ReplyDeleteMarc - I do love the colour
ReplyDeleteRosie - good to see you back :)
Aforkful - I totally agree!
Maria - thank you :)
Hayley - You know how rubbish I am at keeping track ;)
Pen - Have a fab time at Spring Awakening.
Just found your blog by way of google looking for a recipe for pickled red cabbage. There are lots of recipes that will help me wade through the vegetables I'm harvesting from my minature potager here in New Zealand. I'm a Brit that ran away to find the good life. We have much in common - domestic goddess ambitions, the same name (Julie/Jules), worship of HFW and a love of cooking. Will be back again to check in on your exploits.
ReplyDeleteJT aka www.domestic-executive.com
PS - pleased to see the the HFW events are as good as they sound. It's a tad fair for us to attend from NZ but I'm sure if there is a way to globalise Hugh will find a way!
Domestic Executive - I've had a sneek at your blog and it looks fantastic. I'm v jealous that your living in NZ. I would adore to live there.
ReplyDelete