Pickled Cabbage ( No. 2
)
| 4 litres( 4 quarts ) thinly sliced cabbage |
4 teaspoons fine salt |
| ½ teaspoon ground pepper |
¼ cup of mustard seed |
| ¼ 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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