Pickled Red Cabbage

Ingredients

• Red cabbages
• salt and water
• to each quart of vinegar
• 1/2 oz ginger well bruised
• 1 oz whole black pepper
• and, when liked
• a little cayenne

Instructions

1. 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.
2. Lay these on a dish, and strew them plentifully with salt, covering them with another dish.
3. Let them remain for 24 hours, turn into a colander to drain, and, if necessary, wipe lightly with a clean soft cloth.
4. Put them in a jar;
5. boil up the vinegar with spices in the above proportion, and, when cold, pour it over the cabbage.
6. 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.
7. To be really nice and crisp, and of a good red colour, it should be eaten almost immediately after it is made.
8. A little bruised cochineal boiled with the vinegar adds much to the appearance of this pickle.
9. Tie down with bladder, and keep in a dry place.