Red Cabbage Pickle
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
This is a cheap and excellent pickle. The cabbage should be crisp and a deep color when pickled.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 64. The excerpt below is the record exactly as published.
Red Cabbage Pickle. Wash cabbage thoroughly. Slice very finely with a sharp knife, spread on a dish, sprinkle with salt, leave for twenty-four hours. Next day drain off brine. Boil vinegar with spices twenty minutes and cool. Fill jars with uncooked cab- bage, pour over the cold boiled vinegar and spices. Make air-tight. This is a cheap and excellent pickle. The cabbage should be crisp and a ‘oe colour when pickled. Proportions. ¢ ‘ 2 quarts vinegar. 2 blades mace. . | Oz. peppercorns. 2 oz. bruised ginger root
Cook this with the app: pantry check, scaling, and the assistant.