PICKLED MEAT RECIPES RECIPES
PICKLED RED CABBAGE RECIPE | BBC GOOD FOOD
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
Provided by Sarah Cook
Categories Condiment, Snack
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield Makes 1kg
Number Of Ingredients 8
Steps:
- Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
- Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
- Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
Nutrition Facts : Calories 66 calories, FatContent 0.3 grams fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.7 milligram of sodium
PICKLED PIG'S FEET RECIPE - MYRECIPES | RECIPES, DINNER ...
Provided by MyRecipes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place pig's feet in a large container with cold water to cover. Soak 3 hours; scrub with a stiff brush. Rinse thoroughly.
- Combine pig's feet, onion, celery, 1 bay leaf, salt, and pepper in a large Dutch oven with cold water to cover. Bring to a boil. Reduce heat; cover and simmer 3 hours or until meat is tender and separates from bones. Remove feet from cooking liquid with a slotted spoon. Place in a plastic, glass, or stainless steel container with a tight-fitting lid; set aside.
- Strain cooking liquid through a sieve; discard vegetables and bay leaf. Set cooking liquid aside to allow fat to rise to surface. Remove fat, and discard. Set cooking liquid aside.
- Combine vinegar, cloves, and remaining bay leaf in a saucepan. Bring to a boil; reduce heat, and simmer 1 minute. Add reserved cooking liquid, and bring to a boil.
- Pour vinegar mixture over pig's feet to completely cover. (Additional water may be added to cover pig's feet, if necessary. ) Set aside to cool to room temperature. Cover and refrigerate 24 hours.
- Remove pig's feet from vinegar mixture; serve cold.
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