At Long Last

I now have a postbox. On the wall. Outside, where the postman can't miss it and I've begun to receive Junk Mail already, which is a start!!

The weather has taken a turn for the worse, as predicted, although the forecast Heavy Rain hasn't materialised yet, but there is still plenty of time, it's only just after midday here. A steady gentle rain is falling giving my babies out on the terrace well received refreshments, and that has been the case most of the day so far. While I'm mentioning my babies I can say that I have been promised some more, Antirrhinums (gee that's a word to spell!) and cherry tomatoes to mention the two that I can remember being told about. I believe that they are youngsters ready for potting on and needing a new home. Can't wait. Trouble is that this inclement weather is stopping me sorting the terrace out ready for them.

As usual though, I'm in the kitchen. This time all in a pickle with an empty jar and some Red Cabbage.

PICKLED RED CABBAGE Makes enough to fill a 1 Pint (20flozs)jar.
Malt Vinegar is sufficient on its own to pickle Red Cabbage in the traditional way so all spicing in this recipe is optional!!

INGREDIENTS
1/4 Red Cabbage
350mls Malt Vinegar
15mls (1 Tablespoon) Balsamic Vinegar
15mls Red Wine Vinegar
1 Bay Leaf
1 teaspoon Black Peppercorns
1 teaspoon Juniper Berries
1/2 teaspoon Mustard Seeds
3 pods small dried Red Chillies
6 Cloves
1/2 stick Cinnamon
1 teaspoon Sugar
Salt

METHOD
Remove the outer leaves and any vestige of central stalk then finely slice the Red Cabbage. Place in a colander and sprinkle liberally with salt. Place over a suitable receptacle and allow to sit for a couple of hours at least to remove excess water. Then thoroughly rinse and pat dry. Meanwhile place all the dry spices, vinegars and sugar into a saucepan bring just up to a boil, remove from the heat and allow to infuse while waiting for the cabbage. Pack the cabbage into a clean, sterilised jar and cover with the strained, cooled vinegar. Ready the next day but keep in the fridge and consume pretty quickly otherwise the cabbage will go soft.

Try serving with a Lancashire Hotpot or your own favourite stew!