Cabbage Pickle

Ingredients

• Four large heads cabbage
• about one and one-half pints
• cut up four or six onions
• one and one-half pints brown sugar
• two tablespoons white mustard seed
• one tablespoon black mustard seed
• one tablespoon of cloves
• two tablespoons of allspice
• one tablespoon of mace
• two pods red pepper
• two pieces of ginger
• two tablespoons grated horseradish
• one-half gallon vinegar

Method

1. 1

   Sprinkle cabbage with salt and cover with cold water; let stand overnight.

2. 2

   Drain and squeeze out water.

3. 3

   Mix cabbage with spices and sugar in layers.

4. 4

   Heat vinegar to boiling and pour over cabbage to cover.

5. 5

   Seal tightly.

6. 6

   Ready in two weeks.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 41. The excerpt below is the record exactly as published.

Cabbage Pickle Four large heads cabbage, cut up coarse; sprinkle with salt—about one and one-half pints. Cover with cold water; let stand over night, after which drain off water and squeeze cabbage to get all water out. Then cut up four or six onions, one and one-half pints brown sugar, two tablespoons white mustard seed, one tablespoon black mustard seed, one tablespoon of cloves, two tablespoons of allspice, one table- spoon of mace, two pods red pepper, two pieces of ginger (beat spices together a little), two tablespoons grated horseradish. Mix together. Put layer of cabbage, then layer of spices and sugar, and so on till jar is full. Heat one-half gallon vinegar

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