Max's Pickled Cabbage
Ingredients:
- 1 small red cabbage
- 400ml water
- 200ml apple cider vinegar
- 1 tbsp honey
- 1 tbsp Maxi’s SPG
- 1 tsp black peppercorns
Instructions:
- Finely slice the cabbage.
- In a saucepan add the water, vinegar, honey, black peppercorns and Maxi’s SPG. Bring to a boil on the hob.
- Pack the cabbage into a clean jar. Pour over the hot brine, leave a bit of space at the top. Then you can seal the jar.
- Leave to cool and then refrigerate. I leave it for a couple days before using for the best results. Should last a couple months in the fridge.