* 650g red cabbage (1 large red cabbage)
* Salt
* Water
* 2 Pints of Vinegar 1.13 Litres) - to each 2 quart (2 pints) add 1 tablespoon Ginger, well bruised
* 1oz (25 g) whole Black peppercorns
* A little cayene, if liked

===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 Boiled with the vinegar adds greatly 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.
* Spicy pickled cabbage (my ''modern-day'' version of Mrs B's recipe)
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