Name: Pickled Cabbage
Cuisine: American
Ingredients: 1 sound cabbage into quarters; 1 large flat platter or dish and sprinkle thickly with salt; 4 hours; 1 pickle by seasoning enough vinegar to cover the cabbage with equal quantities of mace; 1 cup of sugar to every gallon of vinegar; 1 teaspoonful of celery seed to every pint; 1 stone jar; 5 minutes and pour on hot; 1 cool; 1 month; 1 few slices of beetroot improves the color

Original Recipe

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. Pack the cabbage in a stone jar; boil the vinegar and spices five minutes and pour on hot. Cover and set away in a cool, dry place. It will be good in a month. A few slices of beetroot improves the color.

1

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.
2

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.
3

Pack the cabbage in a stone jar; boil the vinegar and spices five minutes and pour on hot.
4

Cover and set away in a cool, dry place.
5

It will be good in a month.
6

A few slices of beetroot improves the color.

Original Recipe

Ingredients

Instructions