Pickle Recipes

( Please see the sections on "Hints"  and Conversion Tables )

Pickled Cabbage ( No. 2 )

4 litres( 4 quarts ) thinly sliced cabbage 4 teaspoons fine salt
teaspoon ground pepper cup of mustard seed
cup mixed pickle spices 1 cup sugar
2 litres (2 quarts ) vinegar  

        Select a large, heavy cabbage, remove the large outside leaves. Cut in quarters and then in shreds using a cabbage cutter. Sprinkle the salt over the cabbage, mixing thoroughly, and let stand overnight. Drain slightly and add the pepper and mustard seed. Mix and place in prepared, sterilized jars.

        In a saucepan add the sugar and pickle spices, tired in a muslin bag, to the vinegar. Bring to the boiling point slowly and pour boiling hot over the cabbage to cover. If the vinegar is too strong, dilute with water. Will keep indefinitely.

 

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