My recipe for cabbage pickle deserves very little thought but it is full of wahummph. It takes all of 20 minutes to prepare and can sit pretty in jars for up to a month. Go nuts with your burger, side it to a hot pork pie or go full force with a fork straight into the jar.
WHITE CABBAGE PICKLE
1 white cabbage (approx. 700g) shredded
1 tbsp olive oil
2 shallots, finely sliced
2 cloves garlic, crushed
1 tbsp fennel seeds
thumb-sized knob ginger, grated or crushed
100ml cider vinegar
200g caster sugar
bunch of tarragon
1 green apple, thinly sliced
1 large jar with lid, sterilised
Bring a large pan of salted water to the boil and add the cabbage. Summer for 2-3 minutes so the cabbage is lightly blanched. You still want there to be a slight crunch and the colour to remain. Drain and dry off in a tea towel.
Heat the oil in a small pan and fry the shallots until soft. Add garlic, ginger and spices. Set aside.
Meanwhile, heat up the cider vinegar with the sugar do that the sugar dissolves. Simmer for a few minutes to reduce the pickle syrup. The result should look clear and have a sweet and sharp flavour. Mix the cider vinegar with the shallots and let cool.
Chop the tarragon.
Transfer half of the cabbage into the sterilised glass jar and add a layer of sliced apple, tarragon, and half the pickle syrup. Repeat Give the jar a turn - making sure it is sealed fast - so that the cabbage is doused in syrup and the shallots, ginger, apple and tarragon are spread evenly.
You can eat the pickle straight away or leave it for up to 1 month in the glass jar.
Try the pickle with other varieties of cabbage and experiment with vinegars and spice such as red cabbage with red wine vinegar, juniper berries and cloves.
Catch my recipe on Great British Food Revival as Jason Atherton showcases the best of British cabbage: j.mp/utg2aL