Pickled Cabbage

1. 1

   Quarter cabbage and let stand in salt water 24 hours.

2. 2

   Then cook in clear water until you can pierce with a straw.

3. 3

   Mix sugar, vinegar, nutmeg, mustard, ginger, horseradish and turmeric.

4. 4

   Let stand for 24 hours.

5. 5

   Mix in cabbage and put in stone or glass jars. Keep about 14 days, then put in quart jars with same brine and seal jars.

No additional tips available.