Vinegar-preserved Purple Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 12 h. 25 min.
Ready in
Ingredients
for
2
- Ingredients
- 2 red Cabbage (shredded)
- 2 Tbsps caster sugar (superfine)
- 2 Tbsps salt
- 5 cups distilled White vinegar
Preparation steps
1.
Place the cabbage in a large bowl and add the sugar and salt. Toss well, cover and leave overnight.
2.
Strain the cabbage the next day and pat dry. Preheat the oven to 170°C (150° fan) | 325F | gas 3.
3.
Place two 2 lb jam jars with lids in the oven to sterilise. Remove after 10 minutes and place on a heatproof surface.
4.
Divide the cabbage between the two jars and cover with the vinegar.
5.
Seal and store for 2 weeks before serving.
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