Yellow Pickle
- 2 gallons cabbage, chopped
- 1 handful salt
- 1 ounce celery seed
- 1 ounce turmeric
- 1/4 lb mustard seed (black & white mixed)
- 5 lbs brown sugar
- Vinegar
Sprinkle salt through the cabbage and let it stand overnight. Squeeze it out dry and put into a kettle. Add celery seed, turmeric, mustard seed, brown sugar and enough vinegar to cover the whole well.
Boil until the cabbage is tender. Put in stone jars and keep it closely covered. It is fit for use the day after it is made.
Boil until the cabbage is tender. Put in stone jars and keep it closely covered. It is fit for use the day after it is made.
Submitted by Dec 31, 2009
15 min 30 min 45 min
15 min 30 min 45 min