PICKLED RED CABBAGE.
Rmnw the outer leaves of a good pickling cabbage. .Slice the big heart as thinly as possible, spread out on a large dish and sprinkle all over with plenty of cooking salt. Leave for 24 hours, then turn into a colander and drain well from all moisture. Boil a quart or less of vinegar a few minutes with a dessertspoonful of peppercorns and leave till quite cold. Tack the jars closely with the cabbage end fill up with the vinegar, making sure tho cabbage is well covered. Cork and seal as usual. . ...... Cabbages vary so much in size that it is not possible to give the exact quantity of vinegar required.
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Bibliographic details
New Zealand Herald, Volume LXVIII, Issue 20762, 3 January 1931, Page 7 (Supplement)
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114PICKLED RED CABBAGE. New Zealand Herald, Volume LXVIII, Issue 20762, 3 January 1931, Page 7 (Supplement)
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