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Beetroot & Red Cabbage Pickle

What you need:

1/2 large red cabbage

2 medium beetroot

1 litre water

325ml apple cider vinegar

1 1/2 tbsp fine salt

1 tbsp mustard seeds (yellow or black)

1 tsp fennel seeds

What you do:

Place the water, vinegar, salt, mustard seeds and fennel seeds in a large pot and bring to the boil, once boiled turn heat to low.

Halve the cabbage and shred thinly. Peel and grate the beetroots. Combine the cabbage and beetroot in a bowl and mix to combine. Turn the heat back up on the pickling liquid, add the cabbage and beetroot and stir to combine, cook on high heat for 5 minutes. Turn off the heat. Sterilise 3 x 750ml jars (or two larger jars), divide the cabbage between the jars and top with pickling liquid. Seal the lid on the jars and set aside for 2 or more days (you’ll get away with one day if you’re really in need).

Once opened, store the pickle in the fridge for several weeks.

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