1 ounce white pepper.
1 ounce green ginger.
2 ounces turmeric.
1 pound brown sugar.
Put these in one and one-half gallons best cider vinegar, and set in the sun. This can be prepared during the winter, if you choose. Quarter your cabbages (small heads about the size of a large apple are best), and put in a tub. Make a strong brine, boil and pour over while hot. Let them stand twenty-four hours and then repeat. On the third day spread them on a board or table, salt them slightly, and let them stand in the hot sun four days, taking care that no dew shall fall on them. Put in a jar, and pour on your prepared vinegar boiling hot. This pickle will not be ready for the table till it has softened and absorbed the vinegar. You can judge of this by your taste. To make quick pickle by this recipe, you simply salt your cabbage for one night, pouring off in the morning the water drawn out by the salt. Then put in the kettle with the spices and vinegar, and boil until a straw will go through.—Mrs. J. B. D.
Cabbage Pickle for Present Use.
Boil the cabbage in salt and water till tender; lay them on dishes, drain or press them in a towel.
Boil together two gallons strong vinegar.
1 pint white mustard-seed.
4 ounces ginger.