Chopped Cabbage Pickle

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Put together one pint of chopped onions, three gills (or three wineglassfuls) of white mustard seed, three tablespoonfuls of ground mustard and the same of celery seed; add a pound of brown sugar and three quarts of good vinegar. Cook this compound slowly until it begins to thicken, then pour it hot upon two gallons of chopped cabbage, which should be shaved or chopped very thin. This pickle is ready to bottle for use when it has boiled fifteen minutes.