Cabbage, Pickled

Ingredients

• a peck of quartered cabbage
• four chopped onions
• 1 oz. of turmeric
• one gill of black pepper
• one gill of celery seed
• one tablespoonful of allspice
• 2 lbs. of brown sugar

Method

1. 1

   Layer cabbage and salt, let sit overnight.

2. 2

   In the morning, squeeze and boil with onions covered in vinegar for an hour.

3. 3

   Add spices and boil for another hour.

4. 4

   Let cool before use.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 267. The excerpt below is the record exactly as published.

Cabbage, Pickled PICKLES, ETC Cucumbers avoiding metal vessels of every kind ; use a wooden spoon ; to put pickles when made into small glass jars (“ small ” because the quality of the pickle deteriorates after the jar has once been opened, and “ glass ” because the vinegar acts danger- ously upon the glazed surface of the earthen -ware) ; and be careful to keep the pickle always entirely cov- ered with vinegar and to store it in a dry place, damp being es- pecially injurious to all kinds of pickles. Cabbage, Pickled. — Take a peck of quartered cabbage, put a layer of cabbage and one of salt, let it remain overnight; in the morning squeeze and put on the fire, with four chopped onions covered with vinegar ; boil for an hour, then add I oz. of turmeric, one gill of black pepper, one gill of celery seed, a few cloves, one table- spoonful of allspice, a few pieces of ginger, oz. of mace, and 2 lbs. of brown sugar

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