Pickled White and Red Cabbage

Ingredients

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

Instructions

1. Take off the outside leaves, cut out the stalk, and shred the cabbage into a cullender.
2. Sprinkle with salt and let it remain for twenty-four hours, then drain it.
3. Put it into jars and fill up with boiling vinegar prepared with the usual spices.
4. If the cabbage is red, a little cochineal powdered, or a slice or two of beet-root, is necessary to make the pickle a fine colour; if it is white cabbage, add instead a little turmeric powder.