Pickled Cabbage

Ingredients

• Slice the cabbage fine
• red pepper
• black pepper
• salt
• cinnamon
• cloves
• grated horseradish
• strong vinegar

Method

1. 1

   Slice the cabbage fine and cover with boiling water.

2. 2

   Drain when cold, season with spices, and cover with strong vinegar.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 395. The excerpt below is the record exactly as published.

PICKLED CABBAGE.— Slice the cabbage fine, and cover with boiling water; drain off the water when cold. Season with red and black pepper in equal parts, salt, cinnamon and cloves, and grated horseradish. Cover with strong vinegar. PICKLED CAULIFLOWER— Break the heads into small pieces, and boil in salt and water 10 or 15 minutes; then drain carefully, and place in jars when cold; tie white mustard, cloves, allspice and pep- per in a bag, put it in vinegar and scald; take the vinegar from the stove, take out the bag, and to each quart add ^ cup sugar, and 1 tablesi3oon of mustard; pour it over the cauliflower, and cover tightly. CELERY PICKLES. — Take ^ gallon of chopped celery, the same of chopiDed white cabbage, 4 oz. white mustard seed, ^ oz. ginger root, 2 tablespoons salt, ^ oz. turmeric, ^ cup sugar, | gallon cider vinegar; let all simmer gently until celery and cabbage are tender; then put in jars. CHERRY PICKLES — Take large, ripe cherries, leave the stems on, and put them whole into cans, filling them only § full; take good cider vinegar, fill the cans with it cold, and seal without heat- ing. SOUR PICKLES ^ 533 PICKLED CORN — Select good corn and boil it on the cob; When done let it cool, and cut it from the cob; then pack it in a jar in alternate layers of salt and corn, having salt at the bottom and on top; then spread on a cloth, lay on a board, and weight it down. For use, soak it till fresh, in water, and cook or heat it. Many like it better this way than when canned. String Beans and Lima Beans can also be packed in salt; after being in the salt 2 days they can be used at any time, and can be cooked like green vegetables, but while boiling, change the water 1 or 2 times. They will be like fresh vegetables. CUCUMBER PICKLES.— Cut cucumbers from the vine instead of twisting or pulling them off, as that injures them. Fill a jar with cucumbers, and pour boiling water over them, with a little salt; let stand 6 hours or over night, and then put them into cold vinegar. •To 1 gallon of vinegar add 1 cup salt and 1 tablespoon pulverized alum, and scald the pickles in this mixture; pour it ofp, and pour on new vinegar, with spice, red pepper

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