Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 lg Cabbage
1/2 c Salt
"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."
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 blades 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.
The directions for sealing are to "cover it close with
a cloth. Then tie it over with leather," but we find
that the glass jar method is more satisfactory.
: -Bossis
From: 200 Years of Charleston Cooking 1930 Shared By:
Pat Stockett
