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.
This is a wholesale pickle.
( z0 pickle :ARG1-of ( z1 wholesale ) :domain ( z2 this ) )
(z0 / pickle
    :ARG1-of (z1 / wholesale-01)
    :domain (z2 / this))
This is a wholesale pickle .
z0 :ARG1-of z1
z0 :domain z2