Mix all and set in the sun for three days.
To prepare the cabbage, cut in quarters—leaving off the outer and green leaves—and put in a kettle of boiling brine. Cook three minutes. Take out, drain, and cover thickly with salt. Spread out in the sun to dry; then shake off the salt, and cover with cold vinegar in which has been steeped enough turmeric to color it well. Leave it in this two weeks, to draw out the salt and to plump the cabbage. They are then ready to pack down in the seasoned vinegar. Do not use under six weeks or two months.
Pickled Cabbage (Purple.)
Quarter the cabbage. Lay in a wooden tray, sprinkle thickly with salt, and set in the cellar until next day. Drain off the brine, wipe dry, lay in the sun two hours, and cover with cold vinegar for twelve hours. Prepare the pickle by seasoning enough vinegar to cover the cabbage with equal quantities of mace, cloves, whole white peppers; a cup of sugar to every gallon of vinegar, and a teaspoonful of celery seed for every pint. Pack the cabbage in a stone jar; boil the vinegar and spices five minutes and pour on hot. Cover and set away in a cool, dry place.
This will be ripe in six weeks.
Pickled Onions.
Peel the onions, which should be fine white ones—not too large. Let them stand in strong brine for four days, changing it twice. Heat more brine to a boil, throw in the onions, and boil three minutes. Throw them at once into cold water, and leave them there four hours. Pack in jars, interspersing with whole mace, white pepper-corns, and cloves. Fill up with scalding vinegar in which you have put a cupful of sugar for every gallon. Cork while hot.
They will be ready for use in a month, but will be better at the end of three months.
Green Beans and Radish Pods.
Take young French or “string” beans, and radish pods just before they change color; green and pickle as you do cucumbers and gherkins.