Piccalilli

Ingredients

• four crisp heads of cabbage chopped fine
• one quart of chopped onions
• two quarts of vinegar
• two pounds of sugar
• two table-spoonfuls of mustard
• two table-spoonfuls of black pepper
• two table-spoonfuls of cinnamon
• two table-spoonfuls of celery-seed
• two table-spoonfuls of tumeric
• one table-spoonful of allspice
• one table-spoonful of mace
• one table-spoonful of alum

Method

1. 1

   Layer chopped cabbage and onions with salt overnight.

2. 2

   Drain, then boil vinegar with sugar and spices.

3. 3

   Pour over the mixture for three mornings, then boil all together for five minutes on the fourth.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 48. The excerpt below is the record exactly as published.

PICCALILLI. Take four crisp heads of cabbage chopped fine, one quart of chopped onions. Pack the cabbage and ouions in alter- nate layers, sprinkling salt between them, and let them lay overnight; then drain, and take two quarts of vinegar, two pounds of sugar, two table-spoonfuls of mustard, two table- spoonfuls of black pepper, two table-spoonfuls of cinnamon, two table-spoonfuls of celery-seed, two table-spoonfuls of tumeric, one table-spoonful of allspice, one table-spoonful of mace, one table-spoonful of alum

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