Picklette

Ingredients

• Four large cabbage heads
• one quart of onions
• 2 quarts of vinegar
• 2 pounds of brown sugar
• 1 tablespoonful of mustard
• 2 of black pepper
• 1 of cinnamon
• 2 of spice
• 1 of celery seed

Method

1. 1

   Sprinkle a little salt now and then.

2. 2

   Let stand till morning.

3. 3

   Then take all ingredients and place on the stove, letting it come to a boil, and scald cabbage and onions.

4. 4

   Do this for 3 mornings, on the third morning putting all in a kettle, and letting it come to a boil.

Nutrition per serving

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 42. The excerpt below is the record exactly as published.

PICKLETTE Four large cabbage heads, one quart of onions, cut up together. Sprinkle a little salt now and then. Let stand till morning. Then take 2 quarts of vinegar, 2 pounds of brown sugar, 1 tablespoonful of mustard, 2 of black pepper, 1 of cinnamon, 2 of spice, and 1 of celery seed

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