Cabbage Pickle

Ingredients

• Cut one gallon of cabbage
• cover with vinegar
• 1% gills mustard seed
• 1 teaspoon cloves
• 1% pounds brown sugar
• i/o pint chopped onions
• 2% tablespoons of ground mustard
• 1 ounce turmeric
• 21/2 tablespoons black pepper
• 1 tablespoon allspice
• 1 handful grated horseradish

Method

1. 1

   Cut cabbage in quarters, sprinkle with salt and let stand overnight.

2. 2

   Shake off salt, put in kettle, cover with vinegar and boil for one hour.

3. 3

   Pour off vinegar, cover with more, adding spices.

4. 4

   Boil one hour.

Nutrition per serving

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 37. The excerpt below is the record exactly as published.

CABBAGE PICKLE Cut one gallon of cabbage in quarters, or smaller pieces if preferred, put in trays and sprinkle with salt and let stand all night. The next morning shake most of the salt off and put in kettle and cover with vine- gar and boil one hour. Pour off this vinegar and cover with more, add- ing to it : 1% gills mustard seed 1 teaspoon cloves 1% pounds brown sugar i/o pint chopped onions 2% tablespoons of ground l^/o ounces celery seed mustard 1 ounce turmeric 21/2 tablespoons black pepper 1 handful grated horseradish 1 tablespoon allspice Boil one hour. Spices must be beaten. Mrs. Ed Chambers Smith. MRS. C. B. BENSON'S GREEN TOMATO SOY Put la^'ers of green tomatoes cut in slices, and onions sliced, in a jar, with salt sprinkled between each layer ; let it stand 36 hours, then wash the salt out and drain them. To one gallon put half an ounce of mace, same of black pepper, allspice, celery seed and cinnamon. Put them in 3 quarts of vinegar with one teacup of mixed mustard seed and % pound brown sugar and bring to a boil, then pour in the tomato and onion and let it boil ten minutes. Put it in a jar hot and add a gill of olive oil, if you like it. Miss Mary Denson. 92 1 gallon chopped cabbage % peck green tomatoes 1 quart onions CHOW CHOW 1 quart green or red sweet pepper 4 pods green hot pepper. Run all of this through meat chopper and sprinkle with 1^4 cups salt and put under cover for 24 hours. Squeeze out and add : 1% cups brown sugar 2 tablespoons white mustard seed 2 tablespoons turmeric 2 tablespoons ground black pepper 2 tablespoons celery seed 2 tablespoons ground mustard

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