Pickled Red Cabbage
| Red cabbage, | One-half |
| Salt, | ½ teaspoon |
| Pepper, | ¼ teaspoon |
| Red pepper, | One-half |
| Celery seed, | ½ tablespoon |
| Mustard seed, | 1 tablespoon |
| Vinegar, | 1 cup |
Adelaide stood the cabbage in a pan of cold water containing one tablespoon of salt. This was to draw out any insects or worms that are sometimes found among the leaves. After draining the cabbage she cut it into fine strips.
The red pepper she wiped, removed the seed, and cut into small pieces. This with the one-half tablespoon of celery seed, the tablespoon of mustard seed, the one-half teaspoon of salt, the one-fourth teaspoon of pepper, and the cup of vinegar Adelaide put into a saucepan and brought to the boiling point.
Packing the cabbage into a sterilized jar, Adelaide poured over the vinegar, mustard and celery seeds as soon as they were cold.
The air bubbles were forced to the top and broken by inserting a silver knife in the jar, a new rubber was fitted on, then Adelaide sealed the jar quickly and stood it upside down over night.
Next morning, after examining it carefully to see that it did not leak, she wiped the jar on the outside with a damp cloth, pasted on the label and stored the pickled cabbage away in the preserve closet.