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Pickled Purple Cabbage

  • Cabbage, cut into quarters
  • Salt
  • Vinegar
  • Mace
  • Allspice
  • Cinnamon
  • Black pepper
  • Sugar
  • Celery seed
Spread the quartered cabbage on a large flat platter or dish and sprinkle thickly with salt. Set in a cool place for 24 hours. Drain off the brine, wipe dry and lay it in the sun for 2 hours. Cover with cold vinegar for 12 hours.

Prepare a pickle by seasoning enough vinegar to cover the cabbage. Use equal quantities of mace, allspice, cinnamon and black pepper. Add a cup of sugar to a gallon of vinegar and a teaspoon of celery seed to every pint. Boil the vinegar and spices for 5 minutes .

Pack the cabbage in a stone jar. Pour the vinegar on the cabbage while hot. Cover and set aside and take a deep breath in a cool, dry place.
Submitted by Tess M Jul 2, 2009
8 min 2285 min 2293 min


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