Ingredients
1 large cabbage
1/2 cup salt
Directions
"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
Servings: 6 servings
Pickled Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
It is quite possible to trace the history of recipes far back into the distant past, at least as far back as the early Egyptians, and possibly even further than that. However, mostly, these ancient recipes were just very basic hieroglyphic recipes for meal preparation.
As we move on, there were some books which appeared in the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the spicy food that appears on menues today, but rather accounts of the types of food on the menus of the rich and wealthy people of that time. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab countries, including coriander, parsley, basil and rosemary. These new culinary innovations led to an explosion in cookery books, some of which still exist in private libraries. The revolution that is television brings us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Pickled Cabbage recipe.
