Cabbage Pickle

Ingredients

• two large cabbages
• one teacupful of salt
• one quart of apple vinegar
• two pounds of sugar
• a tablespoonful of ground cloves
• a tablespoonful of cinnamon
• a quarter of a pound of ground mustard

Method

1. 1

   Chop cabbages, boil with salt water, drain, and pack in jars with mustard seed.

2. 2

   Boil vinegar with sugar and spices, pour over cabbage, and seal while hot.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 28. The excerpt below is the record exactly as published.

cabbage pickle. Pour over while hot. Cucumber Chow-Chow Soak cucumbers just out of brine until fresh. Cut in small pieces, scald in vinegar and drain ; put them in a stone jar and cover with one gallon of good apple vinegar, scalding hot, to which has been added one tea- cupful of mixed mustard seed, black and white, two ounces of white ginger, one of pepper, two of ground mustard, one teaspoonful e?ich of mace, cloves and all- spice, two teaspoonfuls of turmeric and one of grated horseradish, one head of garlic, two sliced lemons and three pounds of sugar. Mix mustard and turmeric into a smooth paste before putting into the vinegar, as in yellow cabbage pickle. Mixed Chow-Chow Chop fine, one quart each of green tomatoes, onions, beans, cabbage, cucumbers and green bell peppers. Add one teacupful of salt. Mix all well, put in a stone jar, and let stand several hours. Then wash in cold water, and drain. Pour over it enough apple vinegar to cover it ; let stand twenty-four hours, then drain. Heat three 56 THE NEW ANNIE DENNIS COOK BOOK quarts of vinegar with one tablespoonful each of mus- tard and celery seed, tablespoonful each of cloves, all- spice and cinnamon, and two pounds of sugar, and pour over it. Put spices in a bag. Keep well covered. It will be ready for use in a few days. Cabbage Sweet Pickle Take two large cabbages, cut each one in twelve pieces, leaving a part of the stalk on each piece to hold and leaves together. Place in a kettle, cover with cold water and one teacupf ul of salt and let it come to a boil. Remove from the fire, drain, and cover again with cold water. Let stand until cold; take from the water, place on a dry cloth, and drain well. Place in jars, sprinkling mustard seed in as the cabbage is placed. Boil three pints of good apple vinegar with teaspoonf ul each of whole cloves, allspice and mace, two sticks of cinnamon and ;three pounds of sugar. Have ready in a large bowl, one-quarter of a pound of mustard and a large tablespoonful of turmeric. Make this into a smooth paste with a small quantity of vinegar. Now add the vinegar in small quantities until all is mixed in. Pour over the cabbage. Just before sealing, pour two or three tablespoonfuls of olive oil in the pickle. Cabbage Pickle Chop fine two large cabbages, place in kettle with cold water and add one teacupful of salt. Let come to a boil; drain, and pack in jars, with one teacupful of white mustard seed. Have a pickle made of one quart of apple vinegar, two pounds of sugar and a tablespoon- ful each of ground cloves arid cinnamon. Let this boil, and pour over the cabbage ; seal while hot. A quarter of a pound of ground mustard

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