The Malt Process
It’s not easy creating the distinctive Sarson’s flavour. But we’ve been following this technique for the past 200 years and we wouldn’t have it any other way.
Sarson’s craftsmanship
Make this using Sarson’s Malt Pickling Vinegar.
Ingredients
- 1 medium red cabbage
- 1tbsp salt
- ½ tbsp granulated sugar
- 450ml Pickling vinegar
- ½ small onion sliced
Method
- Cut the cabbage into quarters and discard the outer leaves. Cut away the hard central core and shred the remaining cabbage finely. Layer the cabbage in a bowl with salt then cover and leave to stand overnight.
- In a saucepan gently heat the vinegar and sugar until the sugar has dissolved. Set aside to cool.
- The following day thoroughly rinse the cabbage and pat dry with kitchen roll.
- Pack into a sterilised Kilner® Jar adding a slice or two of onion as you go.
- Pour in the vinegar until the cabbage is covered then put on the lid. Leave for a week before eating.
Lots more Sarson’s stuff
The Sarson’s Range
From delicious pickling blends to classic malt, explore our famous range of malt and distilled vinegars and discover how they can improve your dishes.
Our range