Pickled Cabbage

Quarter a full-sized cabbage, keep it in salt for forty-eight hours, and then drain away all the water. Prepare a pickle or brine of salt and water in the proportion of eight ounces of salt to twenty-four ounces of water, and boil it with half an ounce each of peppercorns and bay-leaves; pack the cabbage loose in a wide-mouthed stone jar, and pour over it the cold pickle or brine, which should have been boiled the day before. Care must be taken to keep the mouth of the jar always airtight, or the cabbage will rot. When required for use, take out as much as will be required, steep it in fresh cold water for an hour or two, and then boil it the same as fresh cabbage.

< Previous Recipe       Next Recipe >