Cabbage Pickle
From The new Kentucky home cook book, 1884
Serves 10
Recipe by Aunt Kittie Lightfoot.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 47. The excerpt below is the record exactly as published.
CABBAGE PICKLE. For a two-gallon jar take cabbage enough quartered to fill it, then pour on it hot brine and let it remain four days, then squeeze out of the brine and pour weak vinegar over it; let it stand several days. Take good cider vinegar enough to cover it well, and put in it two ounces of cinna- mon bark broken in pieces, essence of cloves to suit the taste, and two ounces of tumeric. Pour this over the cab- bage, and tie up closely. Mrs. Clay Sadler. CABBAGE PICKLE. Slice the cabbage and put it into a stone or wooden ves- sel, sprinkling each layer with salt. Let stand twenty-four hours, then rinse off the salt, and drain. Put into jars, adding one pound of sugar, half an ounce each of cinna- mon, cloves, and allspice, three table-spoonfuls of ground mustard, one ounce of white mustard-seed, one ounce of horse-radish to a gallon. Sprinkle the spices and sugar over each layer of cabbage as you place it in the jars. Pour over cold vinegar enough to cover well
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