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Pickled Red Cabbage
This aromatic pickle was traditionally eaten with Lancashire Hot Pot.

INGREDIENTS:Firm red cabbage - 1 quartered and shredded, Salt - for layering, Malt vinegar - 1.2 litres (2 pints), Mace - 3 blades, Allspice - 1 tbsp, whole, Cloves - 3, Ground cinnamon - * tsp, Peppercorns - 15, Bay leaves - 3, Dried chillies - 3.

COOKING: 1. Layer the shredded cabbage with salt. Leave overnight. Rinse and drain thoroughly.
2. Bring the remaining ingredients to the boil, remove from the heat. Allow to cool and infuse for at least 2 hours before straining.
3. Pack the cabbage loosely into jars, cover with vinegar and vinegar-proof lids.
4. Don't store for more than 2-3 months, or the cabbage will lose its crispness and colour.