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{{#seo:
|title=Pickled red cabbage (Mrs Beeton's) a British recipe
|titlemode=replace
|keywords=#vinegar #colander #ginger #spices #pints #spicypickledcabbage #pickle #boil #blackpeppercorns #cabbage #redcabbage
|hashtagrev=032020
|description=This is from Mrs Beeton's Cookery Book. This copy was a present for my partner's mother, dated 1952
}}

{{Template:AdvancePreparation}}

This is from Mrs Beeton's Cookery Book. This copy was a present for my partner's mother, dated 1954
{{recipesummary
|TotalCalories = 367
|PortionCalories = 11
|DatePublished=24th December 2012
|Author=Chef
|ImageComment = Other publications - circa 1945
|Servings = Servings: 100 - Make 1 large jar
|Difficulty = 2
|TotalTime = 1 day, 1 hour
|PrepTime = 1 day, 1 hour
|CookTime = None
|Image = [[Image:BeetonsAd.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Beeton's are the best''

4.23/5

You cannot beat her recipes - tried and tested!

 [[User:NonLoggedInUser|NonLoggedInUser]] 
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</table>

{{RecipeIngredients
| 650g red cabbage (1 large red cabbage)
| [[Salt]]
| Water
| 2 [[Pints|pints]] of [[Vinegar|vinegar]] 1.13 [[Litres|litres]]) - to each 2 quart (2 pints) add 1 tablespoon [[Ginger|ginger]], well bruised
| 1oz (25 g) whole [[Black peppercorns|black peppercorns]]
| A little cayene, if liked
}}
===Method===

{{RecipeMethod
| Take off the outside decayed leaves of a nice [[Red cabbage|red cabbage]], cut it into quarters, remove the stalks, and cut it across in very thin slices.
| Lay these on a dish, and cover them plentifully with [[Salt|salt]], then cover with another dish.
| Leave for 24 hours; turn into a [[Colander|colander]] to drain, and if necessary, wipe lightly with a clean, soft cloth. Put them in a jar; [[Boil|boil]] up the [[Vinegar|vinegar]] with the [[Spices|spices]], and when cold, pour it over the [[Cabbage|cabbage]]. | It will be fit for use in a week or two, but if kept for a very long time, the cabbage is liable to get soft and discoloured. To be really nice and crisp, and of a good red colour, it should be eaten almost immediately after it is made. A little bruised cochineal [[Boiled|boiled]] with the vinegar adds greatly to the appearance of this [[Pickle|pickle]]. Tie down with bladder, and keep in a dry place.
}}

Seasonable in July and August, but the pickle will be much more crisp if the frost has just touched the leaves.
==See also==
* [[Spicy pickled cabbage]] (my ''modern-day'' version of Mrs B's recipe)
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Historic recipes]]
[[Category:Pickles and preserves]]
[[Category:Vegetable recipes]]
[[Category:Vegetarian recipes]]
[[Category:British recipes]]
[[Category:Vegan recipes]]
[[Category:Pickled]]
[[Category:Uncooked]]

<code 'hashtagrev:12032020'>[[Special:Search/vinegar|#vinegar]] [[Special:Search/colander|#colander]] [[Special:Search/ginger|#ginger]] [[Special:Search/spices|#spices]] [[Special:Search/pints|#pints]] [[Special:Search/spicypickledcabbage|#spicypickledcabbage]] [[Special:Search/pickle|#pickle]] [[Special:Search/boil|#boil]] [[Special:Search/blackpeppercorns|#blackpeppercorns]] [[Special:Search/cabbage|#cabbage]] [[Special:Search/redcabbage|#redcabbage]]
</code>

Pickled red cabbage (Mrs Beeton's) - Revision history

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