To Pickle Red Cabbage

Ingredients

• 1 Cabbage (medium sized)
• 1 quart best Vinegar
• 3 pieces whole Ginger (sliced)
• i oz. whole Allspice
• | oz. whole Pepper
• 12 Cloves
• Salt

Method

1. 1

   Remove the outer leaves; quarter and cut out the thick stalk; with a sharp knife cut it thinly across into long strips.

2. 2

   Reverse a plate in a large basin; on to this put the shredded cabbage in layers, with a very light sprinkling of salt between each; cover with another plate, and on this put a weight to assist in pressing out the moisture.

3. 3

   Let it remain thus for 24 hours; then squeeze it (without crushing it) in a thick cloth; put it into jars or bottles.

4. 4

   Boil the spices in 0.5 pint vinegar for 15 minutes (an enamelled or preserving pan should be used); pour, whilst boiling, on to the cabbage, enclosing the spices in a piece of muslin.

5. 5

   Boil remaining vinegar and pour over.

6. 6

   When quite cold, tie firmly over with thick paper doubled.

7. 7

   Will be ready for use in two days.

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 25. The excerpt below is the record exactly as published.

TO PICKLE RED CABBAGE. Ingredients 1 Cabbage (medium sized). 1 quart best Vinegar. 3 pieces whole Ginger (sliced), i oz. whole Allspice. | oz. whole Pepper. 12 Cloves. Salt

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