Pickled red cabbage
By Mrs Beeton
Preparation time: overnight
Cooking time: 10 to 30 mins Makes 1 large jar
•1.13 litre/2 pint vinegar – to each quart add 1 tbsp ginger, well bruised
•25g/1oz whole black pepper
•a little cayene, if liked
1.Take off the outside decayed leaves of a nice red cabbage, cut it into quarters, remove the stalks, and cut it across in very thin slices.
2.Lay these on a dish, and cover them plentifully with salt, then cover with another dish.
3.Leave 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 the spices, and when cold, pour it over the cabbage. It will be fit for use in a week or two, but if kept for a very long time, the cabbage is liable to get soft and discoloured. 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 greatly to the appearance of this pickle. Tie down with bladder, and keep in a dry place.