To Pickle Red Cabbage
From The book of plain cooking, 1904
If you prefer, boil spices in muslin bags.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 32. The excerpt below is the record exactly as published.
To Pickle Red Cabbage Get a good-sized red cabbage, cut off all the outside leaves, and well wipe the remainder of the cabbage with a clean cloth. Then cut the cabbage into slices, not too thin or they lose their crispness, and place upon a dish, adding a good sprinkling of salt. Let it remain for two days, straining off the liquor as it comes from the cabbage. Tho- roughly dry, and place in jars. Boil the vinegar, allowing about one quart to two ounces of pickling spice
Cook this with the app: pantry check, scaling, and the assistant.