Pickled red cabbage (Mrs Beeton's): Difference between revisions
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This is from Mrs Beeton's Cookery Book. This copy was a present for my partner's mother, dated 1954 | |||
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Latest revision as of 17:47, 21 March 2024
This recipe requires preparation in advance!
This is from Mrs Beeton's Cookery Book. This copy was a present for my partner's mother, dated 1954
| Pickled red cabbage (Mrs Beeton's) | |
|---|---|
 |
| Other publications - circa 1945 | |
| Servings: | Servings: 100 - Make 1 large jar |
| Calories per serving: | 11 |
| Ready in: | 1 day, 1 hour |
| Prep. time: | 1 day, 1 hour |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th December 2012 |
|
Best recipe reviewBeeton's are the best 4.23/5 You cannot beat her recipes - tried and tested! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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.
See also
- Spicy pickled cabbage (my modern-day version of Mrs B's recipe)
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