Pickled Cabbage
- 4 quarts chopped cabbage
- 2 cups chopped onion
- 1 cup chopped peppers
- salt
Arrange cabbage, onion, and peppers in layers in an earthen (made of clay) crock; cover each layer with salt.Let stand over night; in the morning drain; then arrange cabbage, onions, and peppers in layers, with cloves and mustard seeds. Cover with cider vinegar; let stand with patience for twenty-four hours.
Submitted by Jul 21, 2009
6 min 60 min 66 min
6 min 60 min 66 min