Pickle (Cabbage) (An Old Dutch Recipe.)

Instructions

1. Take cabbage cut in small pieces; green “mealies” (heads of Indian corn) in rings; tiny carrots; green grapes; small onions; and green apples cut in strips.
2. Sprinkle well with salt in an earthen basin and leave for a night. Then dry two or three days.
3. Take onions cut in rings — about half a pound to every three pounds of the other ingredients — and fry them in a pan with olive oil to a light brown.
4. Take one cup of bruised ginger (dried ginger, not ground fine, but just crushed in a mortar), a few spoonfuls of turmeric, and one cup of sugar; mix these with three bottles of vinegar and let it boil.
5. Then add the cabbage and all the other ingredients, and let the whole boil for an hour.
6. Put into stone jars and cork. It will keep for years.
7. Unripe peaches, cut in quarters, sprinkled with salt and dried, make a most delicious pickle with the same sauce.
8. Another similar recipe adds two ounces of coriander seed and two ounces of mustard to the sauce.