Cabbage Pickle

Ingredients

• Four medium size cabbages
• half peck of onions
• half a peck of green pepper
• two teacupfuls of salt
• two tablespoonfuls of ground cinnamon
• one tablespoonful of ginger
• one tablespoonful of cloves
• one tablespoonful of mace
• a quarter pound of mustard
• two ounces of turmeric
• two tablespoonfuls of celery seed
• a teacupful of sugar

Method

1. 1

   Chop cabbage and pepper, sprinkle with salt, and pack in a jar for twelve hours.

2. 2

   Drain, cover with boiling water for three hours, then press out water.

3. 3

   Add chopped onions, cover with boiling vinegar for two days.

4. 4

   Drain and add spices, mix, and cover with cold vinegar.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 30. The excerpt below is the record exactly as published.

teacupful of sugar and a teaspoonful each of cloves and whole allspice, to each quart of vinegar. Let boil two min- utes, then pour over the artichokes and seal. May be used when one month old. Walnut Pickle Gather the nuts when they can be easily pierced with a needle. Soak in brine one week. Take them out of this and sun for a few hours ; soak in cold water for twelve hours. Put in jars and pour over them boiling hot vinegar, to which has been added one teaspoonful each of ginger, cloves, mace and pepper, two onions,, a small quantity of horseradish and two pods of red pepper, to each quart of vinegar; cover well. The pickle will be ready for use in a month or more. Walnut Catsup Gather the nuts as for pickle. Crush them, put in a jar, and sprinkle lightly with salt. Let stand five or six days, then strain off the juice. To every gallon of juice, add one pint of chipped onion, one tablespoonf ul of mace, black pepper. Boil for thirty or forty minutes. Bottle, seal, and keep in a cool, dark place. THE NEW ANNIE DENNIS COOK BOOK 59 Onion Pickle Peel one gallon of medium sized onions. Put in a porcelain kettle one quart of sweet milk and three quarts of water; salt slightly; put in the onions and let come to boil ; remove from the liquid and pour over them cold water; wipe dry with a cloth and place in jars. Pour over them a pickle made of one quart of cider vinegar, one pound of sugar, one teaspoonful each of cloves, lyace and allspice, quarter of a pound of ground mustard and one tablespoonful of turmeric. Mix the turmeric and mustard together to a smooth paste, with a small quantity of the vinegar after it has been allowed to come to a boil; then stir in the vinegar slowly until all has been used. Pour over the onions and seal. Leave out the sugar and use a little more salt if sour pickles are preferred. Cabbage Pickle Four medium size cabbages, half peck of onions, half a peck of green pepper. Chop cabbage and pepper, sprinkle with salt, using two teacupfuls of salt. Pack in jar and let remain twelve hours. Then drain, and cover with boiling water, letting it stand three hours. Now press the water out thoroughly, using a colander or coarse net, and add the onions, chopped ; cover with boiling vinegar, and let it remain two days. Drain well, and add spices as follows : Two tablespoonf uls of ground cinnamon, one tablespoonful of ginger, one of cloves, one of mace, a quarter pound of mustard, two ounces of turmeric, two tablespoonfuls of celery seed

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