PICKLED RED CABBAGE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

Red cabbages ↝ Cabbage, red, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
water ↝ Water, tap [Tap water]

for pickling liquid

to each quart of vinegar ↝ Vinegar [Mustard and other condiments]
1/2 oz. of ginger well bruised ↝ Ginger root, raw [Vegetables and Vegetable Products]
1 oz. of whole black pepper ↝ Spices, pepper, black [Spices and Herbs]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
A little bruised cochineal

Instructions (7)

Take off the outside decayed leaves of a nice red cabbage, cut it in quarters, remove the stalks, and cut it across in very thin slices.
Lay these on a dish, and strew them plentifully with salt, covering them with another dish.
Let them remain for 24 hours, turn into a colander to drain, and, if necessary, wipe lightly with a clean soft cloth.
Put them in a jar.
Boil up the vinegar with spices in the above proportion.
When cold, pour the vinegar mixture over the cabbage.
Tie down with bladder, and keep in a dry place.

Original Text

PICKLED RED CABBAGE.

498. INGREDIENTS.—Red cabbages, salt and water; to each quart of vinegar, 1/2 oz. of ginger well bruised, 1 oz. of whole black pepper, and, when liked, a little cayenne.

Mode.—Take off the outside decayed leaves of a nice red cabbage, cut it in quarters, remove the stalks, and cut it across in very thin slices. Lay these on a dish, and strew them plentifully with salt, covering them with another dish. Let them remain for 24 hours, turn into a colander to drain, and, if necessary, wipe lightly with a clean soft cloth. Put them in a jar; boil up the vinegar with spices in the above proportion, and, when cold, pour it over the cabbage. It will be fit for use in a week or two, and, if kept for a very long time, the cabbage is liable get soft and to discolour. To be really nice and crisp, and of a good red colour, it should be eaten almost immediately after it is made. A little bruised cochineal boiled with the vinegar adds much to the appearance of this pickle. Tie down with bladder, and keep in a dry place.

Seasonable in July and August, but the pickle will be much more crisp if the frost has just touched the leaves.

RED CABBAGE.—This plant, in its growth, is similar in form to that of the white, but is of a bluish-purple colour, which, however, turns red on the application of acid, as is the case with all vegetable blues. It is principally from the white vegetable that the Germans make their sauer kraut; a dish held in such high estimation with the inhabitants of Vaderland, but which requires, generally speaking, with strangers, a long acquaintance in order to become sufficiently impressed with its numerous merits. The large red Dutch is the kind generally recommended for pickling.

Notes

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