Spring Cabbage & Juniper Berry Quick Pickle
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.
- Sterilise your jar/jars by leaving them in an oven for 10 minutes or so at 100ºC, and sterilise the lids with boiling water just before you need them.
- Make the pickling brine by adding the ingredients in to a small saucepan and heat gently until the sugar has dissolved.
- Chop the spring cabbage to roughly £1 coin thickness, and cut to length so it will fit in to the jar of your choice.
- Crush the juniper berries using a pestle and mortar.
- Place the cabbage in to your jar along with the crushed juniper berries, cover with hot pickling brine and seal.
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.