Pickled Cabbage, Fennel and Carrot with Apple Vinegar
Prep: 20 minutes
Cook: 1440 minutes
Cook: 1440 minutes
Easy
Serves 8 people
Pickling is a surprisingly simple method that can create some outstandingly tasty results. It is also a great opportunity to experiment with different flavour and texture combinations. We used Apple Vinegar with cabbage, fennel and carrot, but you could try it with cucumbers of a different mix of herbs. Our Apple Vinegar is a fruity blend of apple vinegar and juice, giving a beautiful and subtle flavour that works really well in producing crisp, pickled vegetables with gentle apple notes.
Ingredients
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260g Apple Vinegar
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670g Water
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120g Granulated or caster sugar
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32g Fine sea salt, plus a little extra for the vegetables
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1 Garlic clove
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1 inch piece of ginger, peeled and thickly sliced
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2tsp Fennel seeds
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1tsp Carraway seeds
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500g or approx. ½ white or red cabbage
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2 Carrots
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1 Bulb fennel
Method
- Step 0: Combine the vinegar, water, sugar, salt, garlic, ginger and spices in a medium saucepan and bring to the boil. Turn off and allow to cool to room temperature.
- Step 1: You will need 2 large jars or several jam jars for this recipe. Clean the jars in hot soapy water then rinse. Sterilise them by pouring boiling water over and allowing to air-dry or place in and oven at 120C fan/140C non-fan until dry, then allow to cool.
- Step 2: Remove outer layers of cabbage, cut in half then in half again. Remove the core and thinly slice, then thinly slice across the width of the cabbage so that you are cutting thin strips. You could also use a mandoline to slice the vegetables if you have one.
- Step 3: Trim rough edges from the stalk and the base of the fennel and remove any bruised outer layers, then cut through the middle, along the length. Cut across the width into thin slices, using all the stalk as well.
- Step 4: Peel the carrots and trim the stalk. Cut into two, then cut a thin slice off one of the edges, as this will make the rest of the carrot more stable and easier to cut. Cut the remaining carrot into thin slices, aiming for thin strips the size of matchsticks.
- Step 5: Place all the veg in a bowl and sprinkle with a little salt, toss to coat, then leave for 15 mins. Pack into jars and then cover with the cooled pickle liquid, making sure to that each jar gets a mix of the spices. Seal with a lid then place in the fridge and leave for at least 24 hours. If some of the vegetables poke out of the top, push them down as they will gradually soften once they are in the pickle solution.
