Chopped Picklk

Ingredients

• Chop the cabbage
• sprinkle it with salt
• some chopped onion
• pepper
• horseradish
• mustard
• celery-seed
• cover with good cider vinegar

Method

1. 1

   Chop cabbage and sprinkle with salt.

2. 2

   Let stand for 2 hours, then drain.

3. 3

   Combine with other ingredients and boil.

4. 4

   Cool before use.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 120. The excerpt below is the record exactly as published.

Chopped Picklk Is made in the same way, except that it needs to be scalded but once. Chop the cabbage, sprinkle it with salt, and let it stand for two hours ; then drain in a col- ander until dry. Put the cabbage in a kettle, with some chopped onion, pepper, horseradish, mustard, and celery- seed, adding a small proportion of pounded mace ; cover with good cider vinegar ; let all boil together well, and when cold the pickle is fit for use. Sugar will be found necessary in almost all cases nowadays. It is safe to al- low one pound to a gallon of vinegar ; and many persons put it in their pickle-dishes whenever they fill them to set upon the dinner-table. Filling for Five Dozen Peach Mangoes. Stick three cloves of garlic in each one, and have ready made into a paste, with olive oil and five table-spoonfuls of flour of mustard, a quarter of a pound of chopped onion, half a pound of white mustard-seed, a quarter of a pound of black mustard-seed, a quarter of a pound of long pepper, four table -spoonful 8 of black pepper, one ounce of mace, half an ounce of cloves, and half a pound of horseradish. Peach Mangoes. In making mango peaches for yellow pickle, you must let them lie three days in salt and water ; then they will be soft enough to rub off the down and take out the stones. vmomn cooKEnr-BooK, as? which must be done with great care. Be careful to keep the slice you take from the bottom, in order to sew on again after you stuff them with everything that the recipe calls for in case of green mangoes, adding to those ingre- dients a little turmeric sprinkled in with other things. The large White Heath peach is the best variety to select for the above purpose. Peach Mangobs. (Another Way.) Select the largest size of the Black Georgia peach of the open-stone kind ; let them be full grown, but by no means mellow when used for pickle ; cover them first with brine strong enough to bear an e^^ ; allow them to remain in this a week ; remove the stones carefully, and wipe them dry. First rub on the inside of each peach a teaspoonful of celery-seed

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