Pickled Red Cabbage

Ingredients

• Trim the cabbage
• To every quart of vinegar
• one ounce of mixed spice
• a teaspoonful of sugar
• let it stand for one night

Method

1. 1

   Trim the cabbage and cut into slices.

2. 2

   Sprinkle with plenty of salt and let it stand for one night.

3. 3

   Rub in a clean coarse cloth, and put into stone jars.

4. 4

   To every quart of vinegar allow one ounce of mixed spice and a teaspoonful of sugar.

5. 5

   Bring to a boil.

6. 6

   When the vinegar is cold, pour over the cabbage, which must be well covered with the liquor.

7. 7

   The pickle is ready for use in seven days, but the colour improves if kept longer.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 50. The excerpt below is the record exactly as published.

PICKLED RED CABBAGE 1. Trim the cabbage and cut into slices on a chopping board. 2. Sprinkle with plenty of salt and let it stand for one night. 3. Rub in a clean coarse cloth, and put into stone jars. 4. To every quart of vinegar allow one ounce of mixed spice and a teaspoonful of sugar

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