Pickled Cabbage

Ingredients

• an ounce of whole black peppers
• each quart of vinegar

Method

1. 1

   Place shredded cabbage into stone jars and pour over it good vinegar, previously boiled with black peppers.

2. 2

   Tie down with bladder and ensure the cabbage is covered with vinegar.

3. 3

   This pickle is ready soon but loses color and crispness if kept too long.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 48. The excerpt below is the record exactly as published.

an ounce of whole black peppers to each quart of vine- gar. Some people use only unscalded 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. Cauliflower, to pickle. — This is simply trimmed and broken up into even pieces, strewed with salt, and PICKLES AND PRESERVES. 97 left for twelve to twenty-four hours between two plates; then well drained, packed in jars, and covered with cold vinegar, previously just boiled up with spice. Many persons, however, think this pickle more wholesome if the cauliflower is first quickly parboiled in salt and water, then drained, packed, and finished oft' as before. Celery, to pickle. — Cut some heads of celery into equal and convenient lengths, wash them thoroughly, then throw them into brine, strong enough to bear an egg, and leave them in this for eight or ten days. Now rinse the celery thoroughly, and leave it to drain on a sieve or a colander till dry. Then pack the celery in stone jars, and pour over it enough spiced and scalded vinegar to cover it all thoroughly, let it stand till cold, filling up with more vinegar, if necessary, and then cork down closely. Celeriac, cardoons, salsify, seakale, &c., can all be pickled in this way. Cucumbers, to pickle. — Choose the smallest and most perfect cucumbers, as free from spots as pos- sible, lay them in strong salt and water till they turn quite yellow (which they will do in about nine or ten days), stirring them twice a day to keep them from softening. When they are perfectly yellow, pour off the water from them, and cover them with plenty of vine leaves. Now boil up the water poured from the cucumbers, and when it boils pour it over t hem, and leave it all in a warm corner near the fire. When the water is once more almost cold, again boil it up, and again pour it on the cucumbers; repeat this H 98 PICKLES AND PRESERVES. process till you see the cucumbers turn a good green (which they should do in four or five scaldings), being careful to keep them covered with vine leaves, and then a clean cloth ; and last of all a soup plate turned over the basin in which they are, to keep in the steam, which helps to colour them quicker. When thoroughly greened, di’ain them on a sieve, and then pour the following pickle, hot, upon them, and tie down with bladders. For the pickle ; to each quart of white wine vinegar, allow joz. of mace, or five or six cloves, foz. sliced ginger, foz. black pepper, and half a handful of salt ; boil this altogether for five minutes, then use hot. Cucumber Mangoes. — Choose large, green, and not too ripe cucumbers, and take a strip out all down one side ; through this remove all the seeds with a teaspoon, and pound some of these seeds with scraped horseradish, finely shred garlic, mustard seed, and white pepper ; fill the cucumbers up as full as possible with this mixture, then replace the strip cut out, and tie it into place with thread. Place them in a basin, and pour enough boiling hot vinegar over them to cover them ; next day pour off the vinegar, boil it up again, and again pour it over the cucum- bers ; repeat this twice more, at twenty-four hours’ interval, and the last time boil up the vinegar with joz. each of mace and cloves, loz. each pepper and mustard seed, half a stick of horseradish, and half a clove of garlic to each quart of vinegar

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