The 1901 Cookbook Archive
No. 3903 — Blue Cabbage Pickled in Vinegar
English historical translation of Molokhovets recipe No. 3903 from the 1901 Russian cookbook, retaining original methods and measures.
Shred small soft cabbage heads unsuitable for winter storage, rinse and drain.
Salt in a trough and squeeze strongly by hand until a dark liquid comes out. Drain the liquid and squeeze the cabbage again.
Pack in jars or pots and cover with not-too-strong vinegar that has been boiled and cooled.
Historical editorial note: Vinegar of unspecified strength does not establish a safe pickling acidity.
Original source: Read Russian recipe No. 3903. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.