Pickled Cabbage

Ingredients

• 4 quarts chopped cabbage
• 1 cup chopped peppers
• 2 cups chopped onion
• salt

Method

1. 1

   Arrange cabbage, onion, and peppers in layers in an earthen crock; cover each layer with salt.

2. 2

   Let stand overnight; in the morning drain; then arrange cabbage, onion, and peppers in layers, with cloves and mustard seeds.

3. 3

   Cover with cider vinegar; let stand twenty-four hours.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 125. The excerpt below is the record exactly as published.

Pickled Cabbage 4 quarts chopped cabbage 1 cup chopped peppers 2 cups chopped onion salt

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