I have a glut of red and white cabbages, I have recipes for preserving red cabbage in vinegar but none for white, can you help?
PS
Here's Mrs Beeton's red cabbage pickle, off to make some now
Ingredients
red cabbage
salt
water
1.13 litre/2 pint vinegar - to each quart add 1 tbsp ginger, well bruised
25g/1oz whole black pepper
a little cayene, if liked
Method
1. Take off the outside decayed leaves of a nice red cabbage, cut it into quarters, remove the stalks, and cut it across in very thin slices.
2. Lay these on a dish, and cover them plentifully with salt, then cover with another dish.
3. Leave for 24 hours; turn into a colander to drain, and if necessary, wipe lightly with a clean, soft cloth. Put them in a jar; boil up the vinegar with the spices, and when cold, pour it over the 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 with the vinegar adds greatly to the appearance of this pickle. Tie down with bladder, and keep in a dry place.
where do you get your bladders from?
the only one I have is from preserving by Oded Schwartz
pickled baby vegetables
4 to 5 sliced yellow courgettes
3 baby white cabbages, quartered
3 baby cauliflowers, left whole
250g baby sweetcorn
250g peeled shallots
100g salt
1.5 litres spiced vinegar of your choice
put all the veg in a bowl, sprinkle with salt, mix well and cover, leave for 24 to 48 hours, stirring from time to time
drain off the liquid and rinse well
cover with more water, stand for 1 hour, drain again
arrange the veg in jars and weight down
pour the vinegar in, making sure the veg are covered and seal
the pickle is ready in 4 to 6 weeks
according to him, it's shalf life is 1 year ;D