Mrs Beetons Jams and Preserves Revisited
Pickled Red Cabbage
Red Cabbages
Salt and Water
To each 1.1lt (2 pints) of Vinegar:
25g (1oz) Whole Black Pepper
Cayenne, to taste
Red food colouring (optional)
Take off the outside decayed leaves of a red cabbage, cut 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.
Allow to stand for 24 hours, turn into a colander to drain, if necessary, wipe lightly with a clean soft cloth.
Put them in a sterilised jar.
Boil the vinegar with spices, 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 red food colouring added to the vinegar improves the appearance of this pickle.
Seal the jar 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.
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.
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