Full question
We've eaten all the Pickled Red Cabbage and very lovely it was! It seems a pity to throw away the rich red vinegar so, I'm tempted to use it again, just by adding some more cabbage. Would you have a reason not to?
Our answer
Nigella's Pickled Red Cabbage (from COOK, EAT, REPEAT) is an easy refrigerator pickle made with a pickling liquid consisting of raw apple cider vinegar, cider (or apple juice), sugar and spices. The thinly sliced red cabbage is salted for a short period before it is immersed in the pickling liquid.
Unfortunately we can't recommend reusing the pickling liquid as it will have been diluted by the water that was drawn out from the cabbage while it sits in the liquid. Although the cabbage is salted before pickling, the salting time is not long enough to draw out all of the water from the cabbage. In addition, as the vinegar is already diluted with cider, it is not as acidic as a pickling liquid made completely with vinegar and this can increase the risk of bacteria building up over a longer period of time. You could use some of the liquid for salad dressings, but you must keep the liquid in the fridge and we would suggest using it within 3 weeks from the date you made the pickled cabbage.
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