2611.—CABBAGE, PICKLED RED.
Ingredients.—1 good, firm red cabbage, 1 quart of vinegar, ½ an oz. of whole pepper, ½ an oz. of allspice.
Method.—Remove the outer leaves of the cabbage, quarter it, remove the centre stalk, and cut each section across into very fine strips. Pile the shredded cabbage on a large dish, sprinkle it liberally with salt, and let it remain thus until the following day. Meanwhile boil the vinegar, pepper and spice together, the latter being tied together in a piece of muslin, and allow the preparation to become quite cold. Turn the cabbage into an earthenware or enamelled colander, and when well drained put it into a large jar, and pour in the vinegar. It will be fit for use in 3 or 4 days; if kept for any length of time it loses the crispness and colour which are its chief recommendations.
Time.—Altogether, 2 days. Average Cost, 9d. to 10d.
Red Cabbage.—This plant, in its growth, is similar in form to that of the white cabbage, but is of a bluish-purple colour, which, however, turns red on the application of acid, as is the case with all vegetable blues. It is principally from the white vegetable that the Germans make their sauer kraut—a dish held in such high estimation with the inhabitants of Germany, but which requires, generally speaking with strangers, a long acquaintance in order to become sufficiently impressed with its numerous merits. The large red Dutch is the kind generally recommended for pickling.
2612.—CABBAGE, PICKLED RED. (Another Method.)
Ingredients.—1 good cabbage, 1 quart of malt vinegar, ½ an oz. of black peppercorns, ½ an oz. of allspice.
Method.—Remove the outer leaves of the cabbage, quarter it, cut away the stalk from the centre, and shred the sections across as finely as possible. Put the prepared cabbage into a large jar, sprinkle each layer with salt, and press the whole lightly down. Boil the pepper and spice in the vinegar; when cold, pour it over the jars, and cover them closely. The pickle will be ready for use in 3 or 4 days; it may be kept for a considerable time, but after being pickled for 2 or 3 weeks it loses much of its crispness and colour.
Time.—To prepare, about 2 hours. Average Cost, 9d. to 10d.
2613.—CAPSICUM, PICKLED.
Ingredients.—Capsicums, vinegar. To each quart of vinegar allow 1 teaspoonful of salt, and ½ a teaspoonful of mace and nutmeg mixed in equal proportions.
Method.—If the capsicums can be obtained from the garden, they should be gathered when they are just at the point of turning red. Slit them at the side, take out the seeds, put the capsicums into a jar, and sprinkle over them the salt, mace and nutmeg. Boil the vinegar, pour it at once upon the pods, and, when cold, cover closely with parchment paper or bladder. They will be ready for use in 4 or 5 weeks.
Average Cost.—From 4s. 6d. to 5s. 6d. per hundred.
