General Chat

I do, TinkleBelle, it goes with my love of alcohol ;-) :-D :-D

Ah, but do you like pickled cabbage :-0 :-D :-D

At least your drain will be clean and shiny :-D

:-D :-D :-D :-D :-D

We probably will when we eat them ;-) :-D :-D :-D

....and then, there's your time! :-(
But at least you had a clear out! :-D

OH bought two cabbages a couple of days ago, one green and one red, because they were cheap, 99 cents each.

They were huge!

I did point out that there were only the two of us to consume them, but of course that did not outweigh the fact that they were cheap.

After the obligatory Coleslaws, it became obvious that the red cabbage had all the appeal of an Albatross to the Ancient Mariner. So OH had a brainwave….’Let’s pickle it’

Found a few jars in the garage, a pack of (very) old pickling spice and some white malt vinegar. What could possibly go wrong? :-S

Cabbage duly diced and sliced, covered in salt and left like a slug to wilt overnight.

Looking at the amount of cabbage oozing liquid, it became obvious the six jars retrieved from the garage were going to be insufficient.

The fridge was duly raided and I was ‘advised’ that a half empty jar of olives, which I use when cooking, was never likely to be finished, and the contents were disposed of. This culling process continued until we had the right number of jars.

Then came the boiling of the vinegar and the infusion of the spices. At the end of that process we ended up with a khaki coloured liquid, and I’m being polite here with in describing the colour, which didn’t seem to be sufficient for the increased number of jars. Down the drain went the vinegar concoction:-|

OH rushed off to the shops and came back with a bottle of spiced malt vinegar. Looked at the ingredients to see what was in it and all it had was ‘flavourings’ so we hastily cobbled together some Bay, Cloves Peppercorns and dried chilli flakes to enhance the vinegar.

At the end of that process, the cabbage was duly bottled and we watched that marvellous transition of the cabbage from a purplish blue colour back to red, as the vinegar was added.

At least OH did as I was left wondering just how much this so-called ‘cheap’ cabbage had cost us at the end of the day


:-D :-D :-D :-D :-D