Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Nice Picklette.

Take 4 nice cabbages, chopped fine; 1 quart onions, chopped fine; 2 quarts—or sufficient to cover the mixture—best wine vinegar, adding two tablespoonfuls each of ground mustard, black pepper, cinnamon, celery salt, 1 of mace, and 1 coffee-cup sugar. Pack the cabbages and onions in alternate layers, with a little fine salt between, and let stand until next day; then scald the vinegar with the spices and sugar, and pour over the cabbages and onions. Repeat this the next day; and on the third, heat the whole scalding hot, let it cool, and put in jars, when it is fit for use at once.