Pickled red cabbage & cranberries

Step by Step

Step 1

Sterilise 2 x 500g jars according to the instructions online at waitrose.com/howtosterilisejars. Remove the core of the cabbage and finely shred. Tip the cabbage into a colander and sprinkle with ½ tbsp salt, massage it in and let it sit for 1-2 hours. For the pickling liquor, put 250ml vinegar, 150ml water, the sugar, 20g salt and the spices in a saucepan; bring to the boil and simmer for 3 minutes. Take off the heat, stir in the garlic, chilli and pomegranate molasses, then set aside to cool and infuse.

Step 2

Rinse the cabbage well under cold water, drain and place in a clean tea towel; squeeze out as much liquid as possible, then tip into a bowl and toss with the cranberries, then squash into the pickling jars. Strain the pickling liquor into the jars, making sure the cabbage and cranberries are totally submerged – top up with more vinegar if needed. Seal the jars and chill for at least 2 hours (up to 3 weeks).