Pickled Red Cabbage
Here at Easy Home Cooking we like to post our own original recipes tried and tested by us.
Now and again we come across a recipe that we don’t think can be improved or beaten. Some times the simplest recipes are the best, such is the case with this pickled red cabbage recipe from Mrs. Beeton.
This recipe may be as old as the hills but it still beats any modern recipe we have found anywhere for pickled red cabbage. Make sure you use a good quality red cabbage for this recipe and properly sterilized jars.
Ingredients for Pickled Red Cabbage
red cabbage
salt
water
1.13 litre / 2 pint vinegar – to each quart add 1 tbsp ginger, well bruised
25g/1oz whole black pepper
a little cayenne, if liked
Preparation method
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. Lay these on a dish, and cover them plentifully with salt, then cover with another dish.
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 (or red food colouring) boiled with the vinegar adds greatly to the appearance of this pickle. Tie down lid with bladder, and keep in a dry place. (elastic bands work equally well)
Serve with meats and cheeses. Delicious in burgers and sandwiches also.
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