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Classic
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page 164
allspice, 8 pods of red pepper and 3 tablespoons mustard. Boil all for 1 hour,
and strain through a sieve or a coarse cloth. Let it cool, and then put it in
jars to keep.
Favorite pickle.
One quart raw cabbage chopped fine, 1 quart boiled beets chopped fine, 2 cups
sugar, 1 tablespoon salt, 1 teaspoon black pepper, 1/4 teaspoon red pepper, 1
teacup grated horse radish. Cover with vinegar and keep from the air.
To pickle cabbage.
Cut away all green leaves from the heads and then chop them as fine as possible;
next pack the cabbage compactly in a barrell or box, in layers, putting a few
drops of vinegar, some dill slips and a few barberries on each layer. When the
vessel is full, put a bottom on it and a heavy weight on top. Then it remains
standing until it ceases to ferment, when remove the weight and skim
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