The Quick Pickle Cookbook by Grace Parisi

Author:Grace Parisi
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2016-06-12T04:00:00+00:00

◁ Pickled Red Cabbage with Horseradish and Caraway

ACTIVE: 30 MINUTES; TOTAL: 30 MINUTES PLUS OVERNIGHT

Not sure if this is Russian or Irish, but the flavors of caraway and currants are reminiscent of both pumpernickel and soda bread.

MAKES 1 PINT (475 ML)

4 cups (280 g) thinly shredded red cabbage (half of a 1-pound cabbage)

1/4 cup (60 g) coarsely shredded horseradish

2 tablespoons (18 g) kosher salt

1 teaspoon yellow mustard seeds

1 teaspoon caraway seeds

1/4 cup (28 g) dried currants

3/4 cup (175 ml) distilled white vinegar

1/2 cup (100 g) sugar

1. In a large bowl, combine the cabbage, horseradish, and salt, and squeeze/pulse with your hands for about 1 minute until wilted. Let sit for 10 minutes, then rinse under cold running water. Squeeze out the excess water and return to the bowl. Add the mustard seeds, caraway seeds, and currants. Pack the mixture into a clean, pint-size (475 ml) jar.

2. In a small, nonreactive saucepan, combine the vinegar and sugar. Bring to a boil. Pour the hot brine into the jar, seal, and let cool at room temperature. Refrigerate overnight.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.