Cabbage, Red

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902

Source: The Queen Cookery Books. No.3. Pickles and Preservatives
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

red cabbage of a rich purply colour, when the leaves have been just touched with the frost ↝ Cabbage, red, raw [Vegetables and Vegetable Products]
a good handful of fine salt ↝ Salt, table, iodized [Spices and Herbs]
good vinegar, previously boiled up with an ounce of whole black peppers to each quart of vinegar ↝ Vinegar [Mustard and other condiments]
an ounce of whole black peppers to each quart of vinegar ↝ Spices, pepper, black [Spices and Herbs]
bladder

Instructions (6)

Strip off the outer leaves, quarter the cabbage, remove the hard stalk, and then shred the rest pretty finely.
Spread this shredded cabbage out on a large flat dish, strew over it a good handful of fine salt, cover it all with another dish, and let it stand for twenty-four hours.
Drain the cabbage in a colander, and finally dry it in a clean cloth.
Place this shred cabbage into stone jars, and pour over it good vinegar, previously boiled up with an ounce of whole black peppers to each quart of vinegar.
Tie this down with bladder, and mind the cabbage is thoroughly well covered with the vinegar.
This pickle is soon ready, but loses both colour and crispness if kept over long.

Original Text

Cabbage, Red.—Strip off the outer leaves, quarter the cabbage, remove the hard stalk, and then shred the rest pretty finely. Spread this shredded cabbage out on a large flat dish, strew over it a good handful of fine salt, cover it all with another dish, and let it stand for twenty-four hours, when it must be drained in a colander, and finally dried in a clean cloth. Place this shred cabbage into stone jars, and pour over it good vinegar, previously boiled up with an ounce of whole black peppers to each quart of vinegar. Some people use only unscaled vinegar, but this is not so successful. Tie this down with bladder, and mind the cabbage is thoroughly well covered with the vinegar. This pickle is soon ready, but loses both colour and crispness if kept over long. Choose the red cabbage of a rich purply colour, when the leaves have been just touched with the frost.

Notes

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