Pickled Red Cabbage with Cauliflower

From The Gourmet Vegan - Heather Lamont

• 1 cauliflower
• 1/2 red or white cabbage
• 3 Tblsp salt
• 1/2 pt / 500ml cold water
• 1/2 pt / 500ml white vinegar
• 1 dried chilli pepper pod

1. Wash cauliflower and separate into florets.
2. Cut cabbage in thick slices in one direction and then in thick slices in the other direction. Leave it in chunks.
3. Pack into a large glass jar, alternate layers of cauliflower and cabbage chunks.
4. Mix salt, water and vinegar.
5. Pour the liquid over the vegetables and bury chilli pod in the jar.
6. Close the lid tightly and store in a warm place for 10 days.

I usually do it the other way round - 1 red cabbage and half a cauliflower. If you leave it in the jar for too long after the 10 days the cabbage goes really soft and isn't too nice. So eat it within a couple of months - mine gets opened as soon as it's ready. A whole cabbage makes plenty though - about 2 litres

Chutney

Rose Elliot

makes 2kg

• 450g cooking dates from a block
• 550ml vinegar
• 450g cooking apples, peeled & grated
• 450g onions, peeled & finely chopped
• 1 tsp salt
• 1/2 tsp each : cayenne pepper, allspice, ground ginger
• (Optional) 2 tbsp mustard seeds, or other such things

1. Break up the dates, remove stones & stem
2. Put dates in bowl with vinegar and leave until softened
3. Stir in everything else
4. Leave to stand for 24hrs, stirring occasionally
5. Put into clean bottles