Cabbage Pickle

Ingredients

• Two gallon cabbage
• 1/2 gallon onions
• 2 dozen sweet red peppers
• 3 quarts good vinegar
• 1/2 box of yellow ground mustard
• 4 cups sugar
• 1/2 ounce white mustard seed
• 1/2 ounce of celery seed
• 1 spoonful of tumerrick
• horse-radish to taste
• 50 little cucumbers pickled and cut up

Method

1. 1

   Cut cabbage, onions, and peppers, layer with salt overnight.

2. 2

   Pour boiling water over, squeeze out, and repeat.

3. 3

   Boil vinegar and add cabbage, cooking until clear.

4. 4

   Let stand overnight, then jar and seal.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 84. The excerpt below is the record exactly as published.

CABBAGE PICKLE. Two gallon cabbage cut fine, V2 gallon onions cut fine, 2 dozen sweet red peppers (ripe). Put a layer of salt over it and stand over night. In the morning pour boiling water over it and squeeze it out. Then do it again. Three quarts good vinegar, y2 ,D0X °f yellow ground mustard, 4 cups sugar, y2 ounce white mustard seed, y2 ounce of celery seed, 1 spoonful of tumerrick in a muslin bag to make it yellow; horse-radish to taste, 50 little cucumbers pickled and cut up. After vinegar boils put in cabbage and boil until it begins to get clear; take off and let stand over night. The next day heat it and put in jars and seal. — Miss Leah Perry. CHOW-CHOW PICKLE. One gallon chopped cabbage, y2 gallon chopped green toma- toes ; 8 chopped onions ; 6 pods of bell pepper (green, chopped up), 3 quarts of good vinegar, 2y2 pounds of brown sugar, a little each of black pepper, spice, cloves, mace, cayenne pepper, cinnamon ; sprinkle all loosely over the other ingredi- ents. Cut up cabbage, tomatoes and green pepper; sprinkle with salt and let stand over night. Drain off salt water in the morning and add other things. Add 5 cents worth white mustard seed. Cook ail together slowly for 4 hours. — Mrs. J as. R. Rankin. CHOW-CHOW PICKLE. Green tomatoes cut fine and salted overnight, full y2 gal- lon ; add cabbage enough to make in all 6 quarts, 4 onions, 2 bolls green pepper, 3 quarts vinegar, 1 pound sugar to the quart. Flavor with celery seed, spice, etc., as you like. Cook till done. — Mrs. W. E. Moss. MUSTARD CHOW-CHOW. One-fourth peck green tomatoes, iy2 dozen cucumbers, 14 peck small onions, y2 dozen green peppers, 3 red peppers. 186 PICKLES AND CATSUPS Wash thoroughly before cutting into small piece* and salt 1 night, with 3 cups sprinkled between layers. Drain off in the morning; wash and drain for 2 hour3. 3 quarts vinegar, 3 pounds sugar, ^ pound mustard, mixed thick, 5 cents whole mustard seed, 5 cents celery seed, 5 cents curry powder, 1 large cauliflower boiled separately for 5 minutes. Put vinegar and spices on to boil, then put in pickle, except cauli- flower; boil 40 minutes, then add cauliflower and boil 20 minutes more. If you can get them, some little gherkins, whole, are an improvement, and also string beans. — Mrs. C. M. Cooper. MUSTARD PICKLE. One quart cucumbers, 1 quart cabbage, 1 quart green toma- toes, 1 quart small onions, 6 green peppers. Cut all up and make a brine of 1 pint salt to 4 quarts water. Let soak 24 hours, cook a little, run through colander to drain. Take 1 cup flour, 1 teaspoonful tumeric, 4 teaspoonfuls dry mus- tard. Mix with enough cold vinegar to make paste; then add 1 cup sugar and vinegar to make 2 quarts. Boil this until thick, then put in cut-up fruit and boil few minutes. — Mrs. II. H. Beacom. PEPPER SAUCE. For 1 pint bottle : ^ full chopped onions, 1 tablespoonful mustard, 1 tablespoonful sugar, 1 tablespoonful horse-radish, 1 teaspoonful black pepper, 6 green peppers, 6 red peppers, salt to season ; fill with vinegar. — Mrs. Henry Perry. PICKLED SWEET RED PEPPER. Wash red peppers, cut a slice from the stem end and re- move all seeds and membranes. This is important as the "hot" principle is in these and if allowed to remain the pickles will be too hot to be edible. Cut in thin strips with a pair of scissors. Pour boiling water over them, let stand 3 minutes, drain and plunge into ice water. An easy way PICKLES AND CATSUPS 187 to do this is to place the pepper shreds in a colander and plunge first into boiling water, then into ice water, and leave 10 minutes. Drain and pack as solidly as possible into small glass jars. Pour over peppers until jars overflow a pickle made by boiling fifteen minutes 1 quart of vinegar with 2 cups of sugar. When jars are overflowing cover, seal and store in a cool place. GREEN BELL PEPPER PICKLE. Make slit in peppers, remove seeds, soak in brine. When ready to pickle cover the peppers with water. When fresh chop hard white cabbage very fine, scald, add 2 ounces white mustard seed

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