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Cabbage, Red, Pickled

The cabbage should not be cut until it has been slightly frost-bitten. Choose a firm, hard cabbage. Remove the outer leaves, and cut it as finely as possible in cross slices. The finer it is cat the nicer will be the pickle. Put it in a large shallow dish with a layer of salt spread over it, and let it remain for twenty-four hours; then squeeze the purple juice thoroughly from it, and place it in pickle-jars, strewing between every handful a little black pepper and bruised ginger. Fill the jars with cold vinegar, or better still, vinegar which has been boiled and allowed to become cold, and cork securely. It is ready for use at once. The French vinegar is the best for pickling. Probable cost of a good-sized red cabbage, 4d. to 6d.