Spring cabbage
2-3 juniper berries (per small jar)
For the pickling brine
3 parts Aspall Organic Cyder Vinegar
1 part water
1 part sugar
A good pinch of salt.
Spring cabbage
2-3 juniper berries (per small jar)
For the pickling brine
3 parts Aspall Organic Cyder Vinegar
1 part water
1 part sugar
A good pinch of salt.
This recipe is designed to be flexible so you can make as many jars as you would like. You can also make a larger batch of pickling brine to use with different vegetables (for example try Fennel & Basil) If you have any brine left over this can be stored and reheated next time you are ready to pickle.
You can eat this within 6 hours, but we like to leave a couple of days to let the wonderful flavour of the juniper come through. This type of pickle will only keep for 3 - 4 weeks, and as the vinegar has been diluted it needs to be kept in the fridge or it will start to ferment.
Spring cabbage
2-3 juniper berries (per small jar)
For the pickling brine
3 parts Aspall Organic Cyder Vinegar
1 part water
1 part sugar
A good pinch of salt.
This recipe is designed to be flexible so you can make as many jars as you would like. You can also make a larger batch of pickling brine to use with different vegetables (for example try Fennel & Basil) If you have any brine left over this can be stored and reheated next time you are ready to pickle.
You can eat this within 6 hours, but we like to leave a couple of days to let the wonderful flavour of the juniper come through. This type of pickle will only keep for 3 - 4 weeks, and as the vinegar has been diluted it needs to be kept in the fridge or it will start to ferment.
*Please don't tick this box if your computer is used by persons under the legal drinking age. Please drink Aspall responsibly. For the facts, visit www.drinkaware.co.uk.
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