East India Pickle Recipe

Chop cabbage fine, leaving out the stalks, together with three or four

onions, a root of horseradish, and a couple of green peppers to each

cabbage. Soak the whole in salt and water three or four days. Spice some

vinegar very strong with mace, cloves, allspice and cinnamon. Heat it

scalding hot--add alum and salt, and turn it on to the cabbage, onions

and pepper, which should previously have all the brine drained from

them. This pickle will be fit to eat in the course of three or four

weeks.

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