The Blue Grass Cook Book

page 299

quarts of vinegar, previously heated, and pour over cucumbers. Seal in stone
jars; ready for use.

It is better to cook both onions and cauliflower a little before putting in
vinegar with the spices.

      CABBAGE PICKLE
Take enough cabbage to fill a 2-gallon jar and pour over it hot brine. Let it
remain 4 days. Squeeze them out of the brine and add weak vinegar. After 3 days
take strong vinegar and add

  2 ounces cinnamon,

  1 ounce cloves,

  2 ounces turmeric,

  1 ounce white mustard seed,

  1 tablespoon black pepper,

  2 tablespoons sugar,

  1 tablespoon ginger.

Boil vinegar and spices and add cabbage, etc., and boil tender.

      CAULIFLOWER PICKLE
Miss Elise White

Take the green leaves off the cauliflower and put in strong, boiling salt water
and boil till tender. Dip in cold water to chill it to the heart and cut

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