Yellow Pickle
- First group:
- 2 1/2 gallons cider vinegar
- 7 lbs sugar
- 1 lb white mustard seed
- 1 bottle mustard
- 1 lb white ginger
- 1/2 lb white pepper
- 1/2 lb turmeric
- 2 ounces nutmeg
- 2 ounces allspice
- 2 ounces cloves
- 2 ounces celery seed
- Other:
- 1 lb horseradish, scraped
- 1/2 dozen lemon, sliced
- 2 dozen onions
- Plain vinegar
- Salt
- Cabbage
- 2 Tbsps turmeric
Pound all of the above ingredients in the first group before putting in the vinegar. Add the scraped horseradish and sliced lemon.
Scald the onions. Sprinkle with salt and let them stand a day. Drain off the water and wash well with the vinegar. Add them to the spiced vinegar.
Cut the cabbage and scald them in strong salt water until you can run a straw through them. Drain them for a day and then put into plain vinegar for 2 weeks. Add turmeric in the plain vinegar to turn the cabbage yellow. Let them drain again for a day or two before putting into the prepared vinegar.
Scald the onions. Sprinkle with salt and let them stand a day. Drain off the water and wash well with the vinegar. Add them to the spiced vinegar.
Cut the cabbage and scald them in strong salt water until you can run a straw through them. Drain them for a day and then put into plain vinegar for 2 weeks. Add turmeric in the plain vinegar to turn the cabbage yellow. Let them drain again for a day or two before putting into the prepared vinegar.
Submitted by Dec 30, 2009
15 min 30 min 45 min
15 min 30 min 45 min