Drain the cabbage, dry it in a cloth, and pack it in stoneware jars. Fill the jars with the vinegar so that the pickle is well covered, and tie down.
PICKLED WALNUTS
- 1 peck hulled walnuts
- Vinegar
- ¼ lb. cloves
- 4 tablespoonfuls mustard seeds
- 2 tablespoonfuls black pepper
- 1 pint (2 cups) grated horseradish
- 2 pepper pods
- 2 sliced onions
- 1 garlic clove
Gather the walnuts while soft enough to run a pin through them; put them into an earthenware pan, cover them with water, and boil till the hull comes off easily.
Put them into a tub of cold water; hull them, then wash them and put them into jars. Pour moderately strong salt and water over them and let them remain in this for a week, changing the brine once during this time. At the end of this time scald them in weak vinegar, and let them remain in this for four days; then pour it off, cover them with cold vinegar, and add all the seasonings. Keep well covered.
SHALLOT PICKLE
- Shallots
- 1 quart (4 cups) vinegar
- 1 blade mace
- 2 cloves
- 4 allspices
- A pinch of red pepper
- 6 whole white peppers
- 2 saltspoonfuls salt
Put the vinegar and the spices into an earthenware pan and boil them for five minutes. Strain and leave to cool.
Skin and divide up the shallots, place them in perfectly dry pickle jars, fill up the jars with the vinegar.
Cover and leave for two months before using.