red cabbage pickled
(From The Cook's Oracle by William Kitchiner, MD, 1829)
Ingredients:
Instructions:
(From The Cook's Oracle by William Kitchiner, MD, 1829)
Ingredients:
Purple cabbage
Salt
Pickle for red beets (recipe below)
Instructions:
Get a fine purple cabbage, take off the outside leaves, quarter it, take out the stalk (core), shred the leaves into a colander, sprinkle them with salt, let them remain till the morrow, drain them dry, put them into a jar, and cover them with pickle for beet roots.
Pickle for beet roots
Add to a quart of vinegar an ounce of ground pepper, half an ounce of ginger pounded, same of salt, and of a horseradish cut in thin slices; and you may warm it, if you like, with a few capsicums, or s little Cayenne; put these ingredients into a jar; stop it close, and let them steep three days on a trivet by the side of the fire: then, when cold, pour the clear liquor on the beet-root, which have previously arranged in a jar.
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