Put sliced red cabbage into a stone jar, and strew amongst it common
salt; then heat vinegar nearly to a boiling point, and pour it over the
cabbage, in a sufficient quantity to cover the sliced leaves. It is
customary to add long pepper, allspice, and ginger, to the vinegar,
which impart to the pickle a pungent taste. A small quantity of powdered
cochineal is also frequently added, with an intent to give to the
cabbage a beautiful red colour; the cochineal should be strewed amongst
the sliced leaves previous to the infusion of the vinegar; two drachms
are sufficient to one pound of cabbage. Red beet root is employed for a
similar purpose, but the former pigment, which is perfectly harmless,
is preferable. When the pickle is cold, it should be tied over with a
bladder skin to exclude the air.