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Classic
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page 309
a dish to drain 2 or 3 hours. Then put them in a jar of light-colored cider or
wine vinegar. After a week or 10 days you must change to strong vinegar,
allowing 1/2 ounce of turmeric to each gallon of vinegar.
Pack the cabbage and other ingredients as tight as you please, so they are kept
covered by the vinegar. Sprinkle the turmeric in layers as you pack, and pour
the vinegar on last. Put a weight on the pickles, so as to keep them under the
vinegar. After 3 weeks divide the ingredients and put in a large jar, sprinkling
the yellow mixture in layers. One small box of Lexington mustard, half the
quantity of ground ginger, 1/4 pint of white mustard seed, washed well first in
water and then in vinegar; 1 1/2 dozen pieces of ginger root, 2 ounces of
cinnamon, broken small; 1 tablespoonful of mace, broken in little pieces; 3
tablespoons of sugar, 1 ounce of long pepper, 1 1/2 ounces of turmeric. Pour on
2 gallons of strong white cider or wine vinegar; then 10 or 12 drops of oil of
cloves, 1 gill of olive oil. Tie 4 or 5 cloves of garlic in muslin and lay on
top.
If there is not sufficient of any flavor after a month, add the ingredient
necessary.
In bleaching the peppers necessary for the pickle, keep it separate and add 5 or
6 at a time, until you think there is enough.
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