Picklette

1 servings

Ingredients

Quantity Ingredient
Other vegetables may be added

Directions

Four large cabbages, cut fine; 1 quarts vinegar, or enough to cover the cabbages, 2 tbsp ground mustard, 2 tbsp turmeric, 2 tbsp black pepper, 2 tbsp celery sseeds, 1 quart onions, chipped fine, 2 lbs brown sugar, 2 tbsp cinnamon, 1 tbsp allspice, 1 tbsp mace Pack cabbage and onions in alternate layers with salt between. let stand till next day. Scald the vinegar and spices together and pour over the vegetables. Do this three mornings in succession. On the fourth, put all together on the range, and bring to the boil. Boil 5 minutes. When cold pack into glass jars. Origin: The Vancouver Sun Paper, Friday, September 27, 1929. Shared by: Sharon Stevens, April/95.

Submitted By SHARON STEVENS On 04-30-95

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