Higdon

From an

1888

cook book

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.

Take Equal Quantities of;

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Cabbage

Green Tomatoes

White Onions

.

1/2 the Quantity of;

Green Peppers

______________

.

Salt

Weak Vinegar, -{1/2 Water & 1/2 Vinegar

Straight Vinegar

Mustard Seed

1/2 box Ground Mustard

1 Gal. Vinegar

Mixed Spices

Black Pepper

.

Chop all ingredients fine, without bruising.

Put them in an earthen vessel,

put a layer of Salt between a layer of Vegetables,

making several layers.

Let them remain 1/2 a day,

then squeeze them out and

pour over the mass weak Vinegar.

Let this remain 24 hours.

.

Next day;

Put washed Mustard Seed into

enough Vinegar to cover them well,

and soak for 1/2 an hour;

add soaked Mustard Seed,

and 1/2 box of Ground Mustard to

1 gallon of Vinegar.

.

Then tie in a thin muslin bag,

mixed Spices and Black Pepper

to season high.

.

Take the Vegetables from the weak Vinegar;

put it into the jar in which it is to be kept;

pour the Spices and Vinegar over it.

Tie the jar;

put it in a pot of Water,

and make the Water around it boil for an hour.

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.

.

Note:

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I rewrote this recipe so it would be easier to understand.

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