Pickled White Cabbage

Ingredients

• 4 large, crisp heads of cabbage
• 1 qt onions
• 2 qts cider vinegar
• 2 lbs brown sugar
• 2 tablesp each ground mustard
• 2 tablesp each black pepper
• 2 tablesp each cinnamon
• 2 tablesp each celery seed
• 1 tableso each allspice
• 1 tableso each mace
• 1 tableso each alum

Method

1. 1

   Chop fine the cabbage and onions.

2. 2

   Pack in alternate layers in a jar, sprinkling a little salt between each, and let stand overnight then drain.

3. 3

   Mix vinegar, sugar, and spices, boil, and pour over the cabbage and onions.

4. 4

   Let stand overnight, drain, heat the liquid, and pour over the cabbage again.

5. 5

   Repeat this process for the third time and on the fourth morning, boil for 5 minutes, then pack in small jars and seal.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 173. The excerpt below is the record exactly as published.

Pickled White Cabbage Chop fine 4 large, crisp heads of cabbage and 1 qt onions. Pack in alternate layers in a jar, sprinkling a little salt between each, and let stand over night then drain. Mix well together 2 qts cider vinegar, 2 lbs brown sugar, 2 tablesp each ground mustard, black pepper, cinnamon and celery seed and 1 tableso each allspice

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