Pickle Recipes

( Please see the sections on "Hints"  and Conversion Tables )

Pickled Red Cabbage ( No 1)

1 medium ( 4 kg ) red cabbage 2 tablespoons coarse cooking salt
3 cups white vinegar 2 cups water
cup of sugar 1 tablespoon cloves
1 cinnamon stick 2 teaspoons black peppercorns
teaspoon ground nutmeg teaspoon ground ginger

        Remove discolored outer leaves from cabbage. Cut cabbage into quarters and remove the thick core. Shred the cabbage finely, and place in a bowl in layers, sprinkling between each layer with the salt. Cover and stand overnight.

       Drain the cabbage, rinse under cold water. Drain well and pack the cabbage into a sterilized jar.

        Combine the remaining ingredients in a large saucepan, bring to the boil and cool. Strain the vinegar over the cabbage in the jar to cover completely. Seal.

 

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