Red Cabbage Pickle

Ingredients

• a firm cabbage
• sufficient vinegar to cover the cabbage
• 1 oz. black pepper
• 1 oz. allspice
• 1/2 oz. ginger (well bruised)
• a little cayenne
• one beetroot very thinly sliced

Method

1. 1

   Take off the outside leaves of the cabbage, cut it into quarters, remove the stalks and cut it across in very thin slices.

2. 2

   Lay these on a dish and strew them with salt, cover with another dish and leave until next day.

3. 3

   Drain, put in a jar, boil vinegar with spices, and pour over the cabbage.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 115. The excerpt below is the record exactly as published.

£ oz. allspice, J oz. bruised ginger* \ oz. cloves, and 1 oz. salt. Pick the walnuts not later than July; prick them well with a fork. Pre¬ pare a strong brine of salt and water, 4 lbs. of salt to o 2 212 THE HOUSEHOLD each gallon of water, into which put the walnuts, letting them remain nine days, changing the brine every third day. Drain them off, put them in a dish and place it in the sun, until they become perfectly black, which they will do in two or three days. Have ready dry jars, into which place the walnuts, and do not quite fill the jars. Boil enough vinegar to cover them (with spices in the above proportion) for io minutes, and pour it hot over the walnuts, which must be quite covered wdth the pickle. 1 ie down writh bladder and keep in a dry place. They will be fit for use in a month, or will keep for two or three years. A Good Indian Pickle. — Soften half-a-pound of ginger in water, then scrape and cut it in slices, and put in a pan with salt. Next take a quarter-of-a-pound of garlic and a half-pound of shallots ; pick and cut them in pieces, and let them lie in salt three days, afterwards wash them and dry in the sun. 1 hen pick a cauliflower into small pieces, cut some celery into lengths as far as it is white, part of the heart of a cabbage, a few beans and gherkins. Let these lie three days in salt, then drain and dry in the sun. Put the whole in a stone jar with two ounces of mustard seed, half-an-ounce of turmeric, a little cayenne and long pepper. Then boil two quarts of vinegar and pour hot upon them, cover¬ ing close till the next day ; keep in a dry place. To this pickle may be added in season, after due preparation, by salting and drying, melons peeled and sliced, radishes peeled, white apples, onions, and other things except walnuts and red cabbage. Household Pickle. — Cut into slices, in equal pro¬ portions, cucumbers, onions, tomatoes, and sour apples; put them in layers in a wide-mouthed stone jar; sprinkle over each layer a small quantity of salt and a tiny pinch of cayenne pepper. Fill up with a glass of white wane, half a gill of catchup or Worcester GAS COOKERY BOOK. 213 sauce, and boiling vinegar. Cover and tie securely, and keep for a week or longer in a cool place. This pickle will be ready for use within seven days, and makes a delicious accompaniment to boiled mutton. Tomato Cafstsp. — Slice 5 pounds of tomatoes into a dish, and sprinkle each layer with salt. Next day put into a preserving pan, with half a pound of brown sugar, half a pound of sliced onions or shallots, a quarter-of-an ounce each of cloves, cinnamon, and peppercorns, and 2 pints of vinegar. Bruise the spice in a muslin bag before putting in the vinegar. Drain the tomatoes from the salt and simmer gently with the above ingredients until tender, pass through a hair sieve with a wooden spoon. When cold, put into small jars and cork tightly. This recipe is equally good for green or ripe tomatoes, but half of each is preferable, or one-third of ripe to two-thirds of green. Red Cabbage. — Take off the outside leaves of a firm cabbage, cut it into quarters, remove the stalks and cut it across in very thin slices ; lay these on a dish and strew them with salt (not too much of it, or it will spoil the colour), cover with another dish and leave them until next day, then turn into a colander to drain ; put them in a jar. Boil sufficient vinegar to well cover the cabbage, allowing to each quart 1 oz. each of black pepper and allspice, J oz. of ginger (well bruised), and a little salt and cayenne. A little cochineal boiled with the vinegar adds to the appear¬ ance of this pickle, or use one beetroot very thinly sliced

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