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Red Cabbage Pickle

(Vaughan’s Vegetable Cook Book)







This is an improvement on saur kraut. Slice a large red cabbage in fine

shreds, place on a large platter and sprinkle well with salt; allow it

to stand three days and then drain. Heat enough vinegar to cover it

nicely, and put in one ounce of whole spices, pepper, cloves, allspice

and mace. Put the cabbage into a stone jar, pour the boiling vinegar

upon it, cover and let stand three days.











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