To Pickle Cabbages And Cauliflowers Recipe

Purple cabbages are the best for pickling. Pull off the loose leaves,

quarter the cabbages, put them in a keg, and sprinkle a great deal of

salt, on each one--let them remain five or six days. To a gallon of

vinegar put an ounce of mace, one of peppercorns and cinnamon, (cloves

and allspice improve the taste of the cabbages, but they turn it a dark

color.) Heat the vinegar scalding hot, put in a little alum, and turn it

while hot on to the cabbages--the salt should remain that was sprinkled

on the cabbages. Turn the vinegar from the cabbages six or seven

times--heat it scalding hot, and turn it back while hot, to make them

tender. Cauliflowers are pickled in the same manner. Cauliflowers cut

into bunches, and pickled with beet roots sliced, look very prettily.

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