Yellow Pickle
- For the spiced vinegar:
- 2 gallons cider vinegar
- 4 ounces ground white pepper
- 4 ounces whole allspice
- 4 ounces white mustard seed
- 4 ounces black mustard seed
- 2 ounces mace
- 2 ounces turmeric
- 2 ounces white ginger
- 2 ounces ground mustard
- 3 ounces garlic
- 3 ounces horseradish
- 1 cup celery seed
- 4 sliced lemons
- 5 lbs brown sugar
- Other:
- Cabbage
- Salt
- Plain vinegar
- Turmeric
Mix all of the above ingredients together. This should be prepared months before using.
Cabbage to be pickled should be boiled or scalded in salt and water until the leaves can be turned back so as to sprinkle salt between them. Dry in the sun. Shake all the salt out when dry. Soak in plain vinegar with a little turmeric sprinkled on each layer of cabbage. After 10 days, drain and put in the spiced vinegar.
Cabbage to be pickled should be boiled or scalded in salt and water until the leaves can be turned back so as to sprinkle salt between them. Dry in the sun. Shake all the salt out when dry. Soak in plain vinegar with a little turmeric sprinkled on each layer of cabbage. After 10 days, drain and put in the spiced vinegar.
Submitted by Dec 30, 2009
15 min 30 min 45 min
15 min 30 min 45 min