Pickled Red Cabbage
Ingredients
- red cabbages
- salt
- water
To each quart of vinegar
- 1/2 ounce of ginger well bruised
- 1 ounce of whole black pepper
- when liked, a little cayenne
Instructions
Take off the outside decayed leaves of a nice red cabbage, cut it in quarters, remove the stalks, and cut it across in very thin slices. Lay these on a dish, and strew them plentifully with salt, covering them with another dish. Let them remain for 24 hours, turn into a colander to drain, and, if necessary, wipe lightly with a clean soft cloth. Put them in a jar; boil up the vinegar with spices in the above proportion, and, when cold, pour it over the cabbage. It will be fit for use in a week or two, and, if kept for a very long time, the cabbage is liable get soft and to discolour. To be really nice and crisp, and of a good red colour, it should be eaten almost immediately after it is made. A little bruised cochineal boiled with the vinegar adds much to the appearance of this pickle. Tie down with bladder, and keep in a dry place.
Seasonable in July and August, but the pickle will be much more crisp if the frost has just touched the leaves.
Print recipe/article only | 
Save to del.icio.us
Source
The Book of Household Management (1861)