Pickled Cabbage


1 large Cabbage
1/2 cup Salt
2 cups White Wine Vinegar
4 cloves
4 wholes allspice
2 threads mace


White wine vinegar Cloves, mace and allspice
Slice or shred the cabbage very fine. Put it into an earthen dish and sprinkle with the salt, mixing it in well. Cover with another dish and let it stand for twenty-four hours.
Drain the cabbage and take enough vinegar to cover it. Add, for each pint, four whole cloves, two threads of mace and four whole allspice. Boil the vinegar for two minutes and pour over the cabbage. Seal in pint jars. This amount makes about three pints.


Cabbage is a frequent constituent of pickles, but this is the first time we have had it pickled alone. This make a very sharp pickle - almost a condiment that might be used in place of horseradish. It is very good in an oyster cocktail sauce and may be used sparingly as a relish for meats.


6.0 servings


Monday, November 30, 2009 - 4:57pm


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