Pickled Cabbage (Purple)

Ingredients

• Cut a sound cabbage
• a cup of sugar to every gallon of vinegar
• a teaspoonful of celery seed to every pint
• Prepare a pickle by seasoning enough vinegar to cover the cabbage
• equal quantities of mace, allspice, cinnamon and black pepper

Method

1. 1

   Cut cabbage, sprinkle with salt, and let sit for 24 hours.

2. 2

   Drain, dry, and sun for 2 hours.

3. 3

   Cover with vinegar for 12 hours, then pack in a jar and pour hot spiced vinegar over.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 114. The excerpt below is the record exactly as published.

PICKLED CABBAGE. (Purple.) Cut a sound cabbage into quarters, spread it on a large flat platter or dish and sprinkle thickly with salt; set it in a cool place for twenty-four hours; then drain off the brine, wipe it dry and lay it in the sun two hours, and cover with cold vinegar for twelve hours. Prepare a pickle by seasoning enough vinegar to cover the cabbage with equal quantities of mace, allspice, cinnamon and black pepper, a cup of sugar to every gallon of vinegar, and a teaspoonful of celery seed to every pint

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