Grandmamma's Pickle

Ingredients

• a sound white cabbage
• a young cauliflower
• an ounce of whole ginger
• half an ounce of mustard-seed
• half an ounce of pepper
• a tablespoonful of turmeric
• as much vinegar as will amply cover them

Method

1. 1

   Cut cabbage and cauliflower, cover with salt for 43 hours, drain, layer in jars, boil vinegar with spices, cool, and pour over vegetables.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 630. The excerpt below is the record exactly as published.

Grandmamma's Pickle.— Take a sound white cabbage and a young cauliflower. Divide the latter into small sprigs, and cut the cab- bage into thin shreds, in the same way as red cabbage is cut for pickling. Spread them out on separate dishes, and cover them with salt. Let them remain forty-three hours, then set the pieces of cauliflower on a sieve, and let them drain before the fire. Squeeze the salt from the cabbage with the hands, and put the cabbage and cauliflower in layers into pickle-bottles or jars. Boil as much vinegar as will amply cover them, allowing an ounce of whole ginger, broken into pieces, haK an ounce of mustard- seed, and half an ounce of pepper, to every quart of vinegar. Let these ingredients boil toge^er for two or three minutes, and, when cold, pour them into the bottles. A table- spoonful of turmei

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