They will keep for several weeks in the fridge. Its the time of the year when I tend to eat vegetables three times a day. Put the butter in a medium, ovenproof saucepan on a medium-high heat and, once its melted, add the onions, garlic and half a teaspoon of salt, and cook, stirring from time to time, for 25 minutes, until the onions are caramelised. Pickled red cabbage and gingerIn the pink: a spoon or two of pickle will brighten any dish. Makes 2 x 750 ml storage jarscider vinegar 480mlmalt vinegar 180mlwater 480mlblack peppercorns 15allspice 12mustard seeds 2 tspchilli flakes 12 tspsugar 2 tbspsea salt flakes 2 tbspginger 65gshallots 4 smallred cabbage 600gSterilise your storage jars.
The secret to making this is in the meat.
( z0 secret :location ( z1 meat ) :topic ( z2 make :ARG1 ( z3 this ) ) )
(z0 / secret
    :location (z1 / meat)
    :topic (z2 / make-01
               :ARG1 (z3 / this)))
The secret to making this is in the meat .
z0 :topic z2
z2 :ARG1 z3
z0 :location z1