Recipe - Pickled Cabbage

1 lg Cabbage
One half cup 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 twentyfour 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini