Red Cabbage Pickle
From The "Queen" cookery books: Pickles and Preserves, 1902
Best consumed fresh; loses color and crispness if kept too long.
Presented as published in 1902. 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 The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 48. The excerpt below is the record exactly as published.
a good handful of fine salt, cover it all with another dish, and let it stand for twenty-four hours, when it must be drained in a colander, and finally dried in a clean cloth. Place this shred cabbage into stone jars, and pom- over it good vinegar, previously boiled up with an ounce of whole black peppers
Cook this with the app: pantry check, scaling, and the assistant.