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Simple East India Pickle Cooking Recipe

Below is the quick and easy cooking recipe for East India Pickle.

Chop cabbage fine, leaving out the stalks, together with three or four onions, a root of horseradish, and a couple of green peppers to each cabbage. Soak the whole in salt and water three or four days. Spice some vinegar very strong with mace, cloves, allspice and cinnamon. Heat it scalding hot—add alum and salt, and turn it on to the cabbage, onions and pepper, which should previously have all the brine drained from them. This pickle will be fit to eat in the course of three or four weeks.

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