Cabbage (Pickled)

Ingredients

• a cabbage
• a layer of salt
• a layer of cabbage
• cold spiced vinegar
• a modicum of spice

Method

1. 1

   Choose a cabbage, cut it into thin slices, layer with salt, let it stand for 24 hours, drain, pour boiling water over it, let it cool, fill jars, and pour on cold spiced vinegar.

2. 2

   It will be fit for eating in three days.

As published

This recipe was extracted from Recipes for the million (1891), page 29. The excerpt below is the record exactly as published.

CABBAGE (PICKLED). — Choose a cabbage of a dark copper colour and pointed in shape. Pick off the outside leaves, wipe it dry, and cut it in thin slices ; put in a pan a layer of salt and a layer of cabbage alternately ; let it stand for twenty-four hours, drain, and spread about in a large broad dish ; pour boiling water over the whole ; let it stand a couple of minutes, then drain, and let it remain till quite cold. Fill the jars, and pour on cold spiced vinegar ; tie down. In three days it will be fit for eating. The spices usually employed are allspice, black pepper, capsicums, ginger, and mustard-seed. The most economical plan is to bruise the spice and simmer it in the vinegar before using. To ensure a beautiful pink colour use acetic acid reduced to the strength of vinegar by adding water (one part to seven), adding a modicum of spice

Cook this with the app: pantry check, scaling, and the assistant.