Ingredient:
- 8 c. shredded cabbage
- 1 lg. onion, chopped fine
- 2 green peppers, chopped fine
Direction:
Bring to a boil: 1 tsp. celery seed 1 1/2 c. vinegar 1 tsp. celery seed 1 1/2 tsp. mustard seed 1 tsp. turmeric 1 tsp. salt Pour boiling liquid over vegetables. Cover and let stand 2 hours. Will keep crisp for 3-4 weeks in refrigerator. |
Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction: Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |