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📝 Description
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🥘 Ingredients
Red cabbages, salt and water; to each quart of vinegar, 1/2 oz. of ginger well bruised, 1 oz. of whole black pepper, and, when liked, a little cayenne.
👨🍳 Method
Take off the outside decayed leaves of a nice red cabbage, cut it in quarters, remove the stalks, and cut it across in very thin slices. Lay these on a dish, and strew them plentifully with salt, covering them with another dish. Let them remain 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 spices in the above proportion, and, when cold, pour it over the cabbage. It will be fit for use in a week or two, and, if kept for a very long time, the cabbage is liable get soft and to discolour. 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 much to the appearance of this pickle. Tie down with bladder, and keep in a dry place.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's pickled red cabbage this week, and I must say, it was a delightful trip back in time. The process was simple enough: slicing, salting, and then letting the vinegar do its magic with a medley of spices. I found the use of bruised ginger and whole black pepper particularly charming—it's not often you see such rustic, hands-on instructions in modern recipes. The most surprising part? The vibrant, almost jewel-like color the cabbage took on after just a few days. It was like a little edible treasure in my kitchen. This recipe is perfect for anyone who loves a good comfort food project. The pickled red cabbage has a tangy crunch that pairs beautifully with cold meats or strong cheeses. I can see myself making this regularly during the colder months, when the bright color and sharp flavor cut through the heaviness of winter meals. Plus, it's a great way to use up a whole cabbage—nothing goes to waste here. I'll be enjoying this pickle for weeks to come, straight from the jar.
