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                              PICKLED CABBAGE
 
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 Serving Size  : 6    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
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