Pickled White and Red Cabbage

Ingredients

• 1 head white or red cabbage
• salt
• boiling vinegar
• a little cochineal powder
• 1–2 slice beet-root
• a little turmeric powder

Instructions

1. Remove the outside leaves from the cabbage and cut out the stalk. Shred the cabbage into a colander and sprinkle generously with salt. Let it remain for twenty-four hours, then drain thoroughly.
2. Put the drained cabbage into jars. Fill the jars with boiling vinegar that has been prepared with the usual spices.
3. For red cabbage, add a little powdered cochineal or one or two slices of beet-root to make the pickle a fine color. For white cabbage, add a little turmeric powder instead.