Pickled Cabbage

Ingredients

• each quart of chopped cabbage
• a tablespoonful of salt
• a tablespoonful of white mustard seed
• a tablespoonful of sugar
• half a dozen cloves

Method

1. 1

   Chop cabbage, mix with salt, mustard seed, sugar, and pepper.

2. 2

   Put in a jar, cover with vinegar, add cloves, and let pickle for a few days.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 79. The excerpt below is the record exactly as published.

Pickled Cabbage. — Select crisp, white cabbage and chop it fine. To each quart of chopped cabbage add a tablespoonful each of salt, white mustard seed, and 176 The Art of Cookery. sugar, with pepper to taste. Put the mixture in a jar and cover with cold cider vinegar. Scatter half a dozen cloves over the top of the cabbage, cover the jar, and in a few days the pickle will be ready for use. If the vinegar is pure and strong the cabbage will keep almost indefinitely. Cold Catsup. — Select firm, ripe tomatoes and scald, cool, and skin them as directed on page 26. Slice the prepared tomatoes in slices a quarter of an inch thick and dice the slices. Put on a large platter and to each quart of diced tomato add a teaspoon of salt, sifting the salt uniformly over the tomato. Place a folded towel under one end of the platter so the water that drains from the tomato may be dipped off. When the tomato is well drained add a cup of finely chopped celery, two tablespoonfuls of granulated sugar, one tablespoonful of white mustard seed, one of minced onion, half a dozen whole cloves, and pepper to taste. Mix lightly together, put in glass cans, filling them nearly full, cover with cold cider vinegar, screw on the caps tightly, wrap the cans in paper, and set them in a cool, dry place. Cucumber Catsup. — Grate six fresh cucumbers and three onions of medium size. Add a teaspoonful of salt,

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