My Mother's Chopped Cabbage Pickle

Name: My Mother's Chopped Cabbage Pickle
Yield: 5 servings
Ingredients: Cut two medium-sized cabbages; chop six large or more small onions; six or eight pods of red pepper; One ounce of white mustard seeds; one ounce of black mustard seeds; one and one-half ounces of celery seeds; one good sized root of grated horse radish; one teacupful of brown sugar; cover with good vinegar

From The complete cook book, 1900

Serves 5

Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 138. The excerpt below is the record exactly as published.

Y" MOTHEE'S CHOPPED CABBAGE PICKLE. Cut two medium-sized cabbages, chop six large or more small onions, sis or eight pods of red pepper, sprinkle in layers of salt and let stand for twelve or fifteen hours. Pour off the salt and if the cabbage is too salty, wash it in clear water. Spices : One ounce of white mustard seeds, one ounce of black mustard seeds, one and one-half ounces of celery seeds, one good sized root of grated horse radish and one teacupful of brown sugar. Mix the spices thoroughly as you put in the kettle; cover with good vinegar

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