Cut a sound cabbage into quarters, spread it on a large flat platter or
dish and sprinkle thickly with salt; set it in a cool place for twenty-four
hours; then drain off the brine, wipe it dry and lay it in the sun two
hours, and cover with cold vinegar for twelve hours. Prepare a pickle by
seasoning enough vinegar to cover the cabbage with equal quantities of
mace, allspice, cinnamon and black pepper, a cup of sugar to every
gallon of vinegar, and a teaspoonful of celery seed to every pint✪ Pickled Cabbage (Purple). Pack
the cabbage in a stone jar; boil the vinegar and spices five minutes and
pour on hot. Cover and set away in a cool, dry place. It will be good in
a month. A few slices of beet-root improves the color.
PICKLED WHITE CABBAGE.
This recipe recommends itself as of a delightful flavor yet easily made,
and a convenient substitute for the old-fashioned, tedious method of pick-
ling the same vegetable. Take a peck of quartered cabbage, put a layer
of Qahbage and one of salt, let it remain over night; in the morning
squeeze them and put them on the fire, with four chopped onions covered
with vinegar; boil for half an hour, then add one ounce of turmeric, one
gill of black pepper, one gill of celery seed, a few cloves, one tablespoonful
of allspice, a few pieces of ginger, half an ounce of mace, and two pounds
of brown sugar. Let it boil half an hour longer, and when cold it is fit for
use. Four tablespoonfuls of made mustard✪ Pickled White Cabbage should be added with the other
ingredients.
PICKLED CADLIFLOWER.
Break the heads into small pieces and boil ten or fifteen minutes in
salt and water; remove from the water and drain carefully. When cold,
place in a jar, and pour over it hot vinegar, in which has been scalded a
liberal supply of whole cloves, pepper, allspice and white mustard. Tie
the spices in a bag, and, on removing the vinegar from the fire, stir into
each quart of it two teaspoonfuls of French mustard, and half a cup of
white sugar✪ Pickled Cauliflower. Cover tightly and be sure to have the vinegar cover the
pickle.
PICKLED GREEN PEPPERS.
Take two dozen large, green, bell peppers, extract the seeds by cutting
a slit in the side (so as to leave them whole). Make a strong brine and
SAUCES AND DRESSINGS— PICKLES.
175
pour over them; let them stand twenty-four hours. Take them out of the
brine, and soak them in water for a day and a night; now turn off this
water and scald some vinegar, in which put a small piece of alum, and pour
over them, letting them stand three days. Prepare a stuffing of two hard
heads of white cabbage, chopped fine, seasoned slightly with salt and a cup
of white mustard seed✪ Pickled Green Peppers; mix it well and stuff the peppers hard and full;
stitch up, place them in a stone jar, and pour over spiced vinegar scalding
hot. Cover tightly.
GREEN PEPPER MANGOES.
Select firm, sound, green peppers, and add a few red ones, as they are
ornamental and look well upon the table. With a sharp knife remove the
top, take out the seed, soak over night in salt water, then fill with chopped
cabbage and green tomatoes, seasoned with salt, mustard seed and ground
cloves. Sew on the top. Boil vinegar sufficient to cover them, with a cup
of brown sugar✪ Green Pepper Mangoes, and pour over the mangoes. Do this three mornings; then
seal.
CHOWCHOW. (Superior English Recipe.) ✪ Chowchow
Page 115 · 6 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut a sound cabbage into quarters, spread it on a large flat platter or dish and sprinkle thickly with salt; set it in a cool place for twenty-four hours; then drain off the brine, wipe it dry and lay it in the sun two hours, and cover with cold vinegar for twelve hours. Prepare a pickle by seasoning enough vinegar to cover the cabbage with equal quantities of mace, allspice, cinnamon and black pepper, a cup of sugar to every gallon of vinegar, and a teaspoonful of celery seed to every pint. Pack the cabbage in a stone jar; boil the vinegar and spices five minutes and pour on hot. Cover and set away in a cool, dry place. It will be good in a month. A few slices of beet-root improves the color.
PICKLED WHITE CABBAGE.
This recipe recommends itself as of a delightful flavor yet easily made, and a convenient substitute for the old-fashioned, tedious method of pickling the same vegetable. Take a peck of quartered cabbage, put a layer of Qahbage and one of salt, let it remain over night; in the morning squeeze them and put them on the fire, with four chopped onions covered with vinegar; boil for half an hour, then add one ounce of turmeric, one gill of black pepper, one gill of celery seed, a few cloves, one tablespoonful of allspice, a few pieces of ginger, half an ounce of mace, and two pounds of brown sugar. Let it boil half an hour longer, and when cold it is fit for use. Four tablespoonfuls of made mustard should be added with the other ingredients.
PICKLED CAULIFLOWER.
Break the heads into small pieces and boil ten or fifteen minutes in salt and water; remove from the water and drain carefully. When cold, place in a jar, and pour over it hot vinegar, in which has been scalded a liberal supply of whole cloves, pepper, allspice and white mustard. Tie the spices in a bag, and, on removing the vinegar from the fire, stir into each quart of it two teaspoonfuls of French mustard, and half a cup of white sugar. Cover tightly and be sure to have the vinegar cover the pickle.
PICKLED GREEN PEPPERS.
Take two dozen large, green, bell peppers, extract the seeds by cutting a slit in the side (so as to leave them whole). Make a strong brine and
pour over them; let them stand twenty-four hours. Take them out of the brine, and soak them in water for a day and a night; now turn off this water and scald some vinegar, in which put a small piece of alum, and pour over them, letting them stand three days. Prepare a stuffing of two hard heads of white cabbage, chopped fine, seasoned slightly with salt and a cup of white mustard seed; mix it well and stuff the peppers hard and full; stitch up, place them in a stone jar, and pour over spiced vinegar scalding hot. Cover tightly.
GREEN PEPPER MANGOES.
Select firm, sound, green peppers, and add a few red ones, as they are ornamental and look well upon the table. With a sharp knife remove the top, take out the seed, soak over night in salt water, then fill with chopped cabbage and green tomatoes, seasoned with salt, mustard seed and ground cloves. Sew on the top. Boil vinegar sufficient to cover them, with a cup of brown sugar, and pour over the mangoes. Do this three mornings; then seal.
CHOWCHOW. (Superior English Recipe.)
Records on this page
Pickled Cabbage (Purple)Pickled White CabbagePickled CauliflowerPickled Green PeppersGreen Pepper MangoesChowchow