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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 Cassyjean - Torrington, CT Jul 21, 2009
6 min 60 min 66 min


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