Bellow Cabbage Pickle

Ingredients

• two gallons of the cabbage
• one ounce of black mustard-seed
• one ounce of white mustard-seed
• one ounce of ground allspice
• one ounce of whole cloves
• one ounce of cinnamon broken in small pieces
• one ounce of celery-seed
• one table-spoonful of black pepper
• one ounce of tumeric
• sweeten the vinegar to taste

Method

1. 1

   Shred the cabbage and pour boiling brine over it.

2. 2

   After 24 hours, drain and place in a kettle with cold vinegar.

3. 3

   Bring to a boil, then cool and layer with spices in a jar, covering with hot vinegar.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 48. The excerpt below is the record exactly as published.

BELLOW CABBAGE PICKLE. Shred the cabbage, make a strong brine and pour over boiling hot. Let it stand twenty-four hours ; take it out of the brine and put into a porcelain kettle; pour cold vinegar over and let it come to a boiling, then take off of the fire and let it stand until cold enough to lift out with the hands. To two gallons of the cabbage add one ounce of black mustard- seed, one ounce of white mustard-seed, one ounce of ground allspice, one ounce of whole cloves, one ounce of cinnamon broken in small pieces, one ounce of celery-seed, one table- spoonful of black pepper, one ounce of tumeric. Mix the The New Kentucky Home Cook Book. tumeric with the spices, put the cabbage in a stone jar in alternate layers with the spices, sweeten the vinegar to taste

Cook this with the app: pantry check, scaling, and the assistant.