Picklette. ✠

4 large crisp cabbages, chopped fine.
1 quart onions, chopped fine.
2 quarts of vinegar, or enough to cover the cabbage.
2 lbs. brown sugar.
2 tablespoonfuls ground mustard.
2 tablespoonfuls black pepper.
2 tablespoonfuls cinnamon.
2 tablespoonfuls turmeric.
2 tablespoonfuls celery-seed.
1 tablespoonful allspice.
1 tablespoonful mace.
1 tablespoonful alum, pulverized.

Pack the cabbage and onions in alternate layers, with a little salt between them. Let them stand until next day. Then scald the vinegar, sugar, and spices together, and pour over the cabbage and onion. Do this three mornings in succession. On the fourth, put all together over the fire and heat to a boil. Let them boil five minutes. When cold, pack in small jars.

It is fit for use as soon as cool, but keeps well.