Pickled Cabbage

Ingredients

• Cut four cabbage heads into eighths
• Soak it in strong brine for three days
• dry it on large dishes for twenty-four hours
• For each gallon of vinegar allow five pounds of sugar
• three ounces of turmeric
• two of ginger
• four of horse radish
• two of white mustard seed
• one-half ounce of celery seed
• quarter of an ounce of mace
• two ounces of whole pepper
• four ounces of garlic
• Let it remain in this vinegar ten days

Method

1. 1

   Cut cabbage and soak in brine for three days.

2. 2

   Scald in clear water until tender, then dry for 24 hours.

3. 3

   Prepare spices and pack cabbage and spices in a jar.

4. 4

   Scald vinegar and sugar together, pour hot over cabbage and spices, and cover tightly.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 46. The excerpt below is the record exactly as published.

PICKLE CABBAGE. A VERY NICE^ YELLOW PICKLE. Cut four cabbage heads into eighths, if large, or quarters, if small; they must be white and tender. Soak it in strong brine for three days and scald it in clear water until you can pierce it with a straw. Take it out and dry it on large dishes for twenty-four hours. Then put it into strong vinegar, with powdered tur- meric, sufficient to color the cabbage yellow. Let it remain in thîs vinegar ten days; then take it out and drain on a sieve for several hours. Hâve the foUow- ing spices prepared, then pack in a jar alternately one layer of cabbage and one of spices. For each gallon LA CUISINE CREOLE. 113 of vinegar allow five pounds of sugar, three ounces of turmeric, two of ginger, four of horse radish^ two of whîte mustard seed, one-half ounce of celery seed, quarter of an ounce of mace, two ounces of whole pep- per, whîte if you can get ît, and four ounces of garlic

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