This quick pickle recipe is perfect for red cabbage and beetroot.
Store in an airtight container in the fridge for up to a week for easy access to crunchy pickles throughout the week.
|Ingredients||Equipment to have ready|
|1/2 red cabbage, shredded or 5 beetroot, peeled and thinly sliced||Chopping board|
|1 big pinch of sea salt||Sharp knife|
|1-2 tsp sugar||Large airtight container with a lid|
|2 tbsp red wine or sherry vinegar||Measuring spoons|
- Put the salt 1 tsp sugar and vinegar in an airtight container. Mix well and taste to see if there is a nice balance of flavours for your taste. It may need more sugar.
- Add the shredded cabbage or beetroot and put the lid on.
- Shake and store in the fridge for at least 4 hours, shaking every so often if you can.