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Classic
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page 162
pour over them hot.
Damsons may be done in the same way. A little sugar improves the pickle.
Cabbage.
Take firm heads of purple cabbage, quarter them, sprinkle them with salt, and
let them lay three or four days, when shave them fine, drain off the salt and
put them in a jar; boil enough vinegar to cover them, with horse-radish, pepper
and cloves; when nearly cold pour it on the cabbage, and put in a little
cochineal tied up in a bag; it will be fit for use in a week.
ANOTHER WAY.
Cut hard cabbage fine as for slaw; sprinkle salt through it, and let it lay
under a moderate pressure for twelve hours; then drain well through a colander;
slice a dozen raw onions; have a large jar in readiness, put in a layer of
cabbage, strew in some of the onions, a few cloves, a tea-cupful of mustard
seed, some whole black pepper; cut six half ripe red pepper pods, and sprinkle
in; add a little more salt; boil vinegar and pour on sufficient to cover the
mixture.
Cut Cucumbers.
Slice large cucumbers lengthwise--do not pare them--then cut them half an inch
thick; if you have small ones, slice them across; put them in a large jar, and
sprinkle them well with salt; after standing a day or two, pour off the liquid
the salt has extracted; drain them, and wash the jar, and put the cucumbers in
alternately, with sliced onions, mustard seed, white pepper, whole black pepper
and a few cloves; pour over them strong vinegar, and tie close; keep them in a
cool place, but do not allow them to freeze in severe
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