Categories: Pickles 
      Yield: 6 servings 
  
      1 lg Cabbage                           1/2 c  Salt 
  
  "Cabbage is a frequent constituent of pickles, but this is the first time 
  we have had it pickled alone.  This make a very sharp pickle - almost a 
  condiment that might be used in place of horseradish. It is very good in an 
  oyster cocktail sauce and may be used sparingly as a relish for meats." 
   
  White wine vinegar Cloves, mace and allspice 
   
  Slice or shred the cabbage very fine.  Put it into an earthen dish and 
  sprinkle with the salt, mixing it in well.  Cover with another dish and let 
  it stand for twenty-four hours. 
   
  Drain the cabbage and take enough vinegar to cover it.  Add, for each pint, 
  four whole cloves, two blades of mace and four whole allspice. Boil the 
  vinegar for two minutes and pour over the cabbage.  Seal in pint jars. This 
  amount makes about three pints. 
   
  The directions for sealing are to "cover it close with a cloth.  Then tie 
  it over with leather," but we find that the glass jar method is more 
  satisfactory.             -Bossis 
   
  From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett