Ingredients

• 1lb/450g red cabbage, shredded
• 2 large onions, chopped
• 2 tbsp salt
• 2 cooking apples, peeled, cored and sliced
• 1pt/600ml red wine vinegar
• 2oz/50g caster sugar
• 1 cinnamon stick
• ½ tsp allspice berries
• ½ tsp cloves
• 6 black peppercorns
• 2 tbsp mustard seeds

Method

1. Put cabbage and onions into a colander and stand on a plate. Sprinkle with salt, leave to drain for 20 minutes. Rinse and shake off any excess water.
2. Put cabbage mix into a saucepan with apples, vinegar and sugar. Put spices onto a piece of muslin and tie into a bag. Put into saucepan and bring to boil, reduce heat and simmer for 20–25 minutes.
3. Remove spice bag. Spoon pickle into 3 x 1lb/450g sterilised jars and cover with vinegar-proof lids, seal and label. Store in a cool, dark place. Use within 3 months.

Notes