Red Cabbage, to Pickle

Ingredients

• the purple red-cabbage
• let it drain two days
• boiling vinegar enough to cover it
• a few slices of beet-root
• boil some pepper-corns, mustard-seed, or other spice, whole with the vinegar
• Cauliflower in branches, and thrown in after being salted

Method

1. 1

   Slice the cabbage into a colander and sprinkle each layer with salt.

2. 2

   Let it drain for two days, then put it into a jar with boiling vinegar to cover it.

3. 3

   Add beet-root slices and spices if desired.

4. 4

   Cauliflower can be added for color.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 420. The excerpt below is the record exactly as published.

RED CABBAGE, to Pickle. — Slice it into a colander, and sprinkle each layer with salt ; let it drain two days, then put it into a jar, with boiling vine- gar enough to cover it, and put in a few slices of beet-root. Observe to choose the purple red-cabbage. Those who like the flavour of the spice will boil some pepper-corns, mustard-seed, or other spice, whole with the vinegar. Cauliflower in branches, and thrown in after being salted

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