Red Cabbage Pickle

Ingredients

• Cabbage
• beetroot
• vinegar
• spice

Method

1. 1

   Slice the cabbage into a colander and sprinkle each layer with salt; let it drain for two days.

2. 2

   Put it into a jar and pour hot vinegar over it to cover, adding a few slices of red beetroot.

3. 3

   Optionally, boil the vinegar with spices for added flavor.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 66. The excerpt below is the record exactly as published.

vinegar, adding allspice and whole pepper as directed; cover very tightly and in three weeks they will be ready for use. This is a most excellent recipe for onions. The. should be eaten within six or seven months, as they will not be crisp after that time. 377, Walnmuts—Ingredients—Fifty walnuts (seasonable for pickling early in July). To each pint of vinegar allow 1 oz. of black pepper, half an ounce of allspice, and half an ounce of bruised ginger. Prick the walnuts with a fork, and put them in a brine (composed of one pound of salt, to each quart of water). Let them remain in this nine days, changing the brine three times. Put them in the sun until they turn black ; put them into jars allowing suffici nt room to cover them with vinegar; boil (or, scald) vinegar and spices in the above proportions. Cover closely and keep dry. They can be used in six weeks. 378. Jumbo Pickles—Ingredients—Cabbage, salt, onions, pepper and celery seed, strong vinegar. Take a head of cabbage ; chop fine, sprinkle with salt ; let it » remain thus for twelve hours ; then mix an onion finely minced with the cabbage; drain through a cullender; add a good quantity of pepper and celery seed. Put it ina jar and cover with vinegar. Ready for use in three days. ~ 379. Red Cabbage ~— Ingredients—Cabbage, beetroot

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