- 4 oz. whole allspice
- 1 cup sugar
- 4 cups vinegar
- 3 teaspoons whole black pepper
- 1 tablespoon chopped red mangoes
- 1 oz whole cloves
- 1 gal. strained ripe tomatoes
Put all spices in a small cheesecloth bag. Cook all together until it darkens in color; then take out spices. When darkened and thick, pour while hot into sterilized bottles and seal.
(Note) about ½ lb. tomatoes and 4 large onions cooked until soft and then drained through a colander will make 1 gal. tomato pulp
Editor’s Note: “Red mangoes” here refers to red bell peppers
- 5 lb. cabbage
- 4 tablespoons salt
Put in large crock and let stand 2n days.
Wash and soak them overnight in brine not too strong. Then trim the green ends off and put in a kettle with vinegar and sugar to about cover them. Use 1 cup vinegar, 1 cup sugar, 1 cup water for the mixture if the vinegar is good and strong. Let them come to a boil, then carefully turn them over or push the top ones down in the vinegar and just let them boil a view minutes, or they will be too soft. Put a few spices in them if you like them flavored. I usually put a few more in top of can after they are done and ready to seal.