Red Cabbage

Ingredients

• Preeure a firm good-sized cabbage
• black pepper
• ginger
• a well-seasoned pickle of boiling hot vinegar

Method

1. 1

   Cut the cabbage in very narrow slices, sprinkle them well with salt, and lay aside for forty-eight hours.

2. 2

   Next, drain off the salt liquor which has formed, and pour over the cabbage a well-seasoned pickle of boiling hot vinegar.

3. 3

   Cover the pickle jars until the cabbage is cold, and then cork.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 62. The excerpt below is the record exactly as published.

RED CABBAGE. Preeure a firm good-sized cabbage, and after taking off any straggling or soiled leaves, cat it in very narrow Mother's Cuok Book. 145 slices, which, after 70a sprinkle them well with salt, lay aside for forty-eight hoars. Next drain off the salt liquor which has formed, and poor over the cabbage a well-sea- soned pickle of boiling hot vinegar; black pepper and gin- ger are best for seasoning. Cover the pickle jars till the cabbage is cold, and then cork. TO PICKLE TOMATOES. Take the round, smooth green tomatoes, put them in salt and water, cover the vessel and pat them over the fire to scald; that is, to let the water become boiling hot; then set the kettle off; take them from the pot into a basin of cold water; to enough cold vinegar to cover them, pat whole pepper and mustard seed; when the tomatoes are cold take them from the water, oat each in two across, shake oat the seeds and wipe the inside dry with a cloth, then pot them, into glass jars, and cover with the vinegar; cork them close, or with a close-fitting tin cover. RIPE TOMATO PICKLES, To seven pounds of ripe tomatoes add three pounds sugar, one quart vinegar; boil them together fifteen min- utes, skim out the tomatoes and boil the syrup a few min- utes longer. Spice to suit the taste with cloves and cin- CHOPPED PICKLE. One peck of green tomatoes, two quarts of onions and two of peppers. Chop all fine, separately, and mix, adding three oupfuls of salt. Let them stand over night, and in the morning drain well. Add half a pound of mustard seed, two tablespoonfnls of ground allspice, two of ground cloves and one cupful of grated horseradish. Poor over it three quarts of boiling vinegar. Mothxb's Cook Boos. CHOW CHOW. On* peok of green tomatoes, half peek string beans, quar- ter peek small white onions, quarter pint green and red pep- pers mixed, two large heads cabbage, four tablespoons white mustard seed, two of white or black cloves, two of celery seed, two of allspice, one small box yellow mustard, pound brown sngar, one ounce of turmeric; slice the tomatoes and let stand over night in brine that will bear an egg; then squeeze ont brine, chop cabbage, onions and beans; chop tomatoes separately, mix with the spices, put all in porce- lain kettle, cover with vinegar and boil three hoars. PICCALILLI. One peok of green tomatoes; (if the flavor of onions is desired, take eight, bat it is very nice without any) ; four green peppers; slice all, and pat in layers, sprinkle on one cap of salt, and let them remain over night; in the morning press dry through a sieve, pat it in a porcelain kettle and cover with vinegar; add one cup of sugar, a tablespoon of each kind of spiee; pat into a muslin bag; stew slowly abont an hoar, or until the tomatoes are as soft as you desire. PICKLED WALNUTS (Very Good). One hundred walnuts, salt and water. To each quart of vinegar allow two ounces of whole black pepper, one ounce of allspice, one ounce of braised ginger

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