To pickle Red Cabbage

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Time: Cook: 30 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

For pickling red cabbage

a fresh light red cabbage ↝ Cabbage, red, raw [Vegetables and Vegetable Products]
plenty of salt ↝ Salt, table, iodized [Spices and Herbs]
a sufficient quantity of vinegar to cover the cabbage ↝ Vinegar [Mustard and other condiments]
bruised black pepper ↝ Spices, pepper, black [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
allspice ↝ Spices, allspice, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
mustard seed ↝ Spices, mustard seed, ground [Spices and Herbs]
bruised cochineal

Optional addition

Onions ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (8)

Cut a fresh light red cabbage into slips, wash it clean, and put it into a pan with plenty of salt for two days.
Then boil together for half an hour a sufficient quantity of vinegar to cover the cabbage, together with bruised black pepper, mace, allspice, cloves, ginger, nutmeg, and mustard seed, a middling quantity of each.
Strain the vinegar and ingredients, and let them stand till cold.
Then add a little bruised cochineal.
Drain the cabbage on a large sieve till dry, put it into the jars, add the pickle, and tie the jars down close.
Or the liquor may be poured over the cabbage boiling hot; and when cold, before the jars are tied down, add a little bruised cochineal.
This method will make the cabbage sooner fit for use.

Optional addition instructions

Onions may be peeled and done whole in the same manner, and mixed with red cabbage.

Original Text

To pickle Red Cabbage.

Cut a fresh light red cabbage into slips, wash it clean, and put it into a pan with plenty of salt for two days. Then boil together for half an hour a sufficient quantity of vinegar to cover the cabbage, together with bruised black pepper, mace, allspice, cloves, ginger, nutmeg, and mustard seed, a middling quantity of each. Strain the vinegar and ingredients, and let them stand till cold; then add a little bruised cochineal, drain the cabbage on a large sieve till dry, put it into the jars, add the pickle, and tie the jars down close; or the liquor may be poured over the cabbage boiling hot; and when cold, before the jars are tied down, add a little bruised cochineal. This method will make the cabbage sooner fit for use.

[251]

N. B. Onions may be peeled and done whole in the same manner, and mixed with red cabbage.

Notes

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