1 large cabbage
1 gallon wine vinegar
1 pint kosher or canning salt
2 gallons cucumbers
1 lb. brown sugar
1 tbsp. cayenne pepper
1 tbsp. black pepper
2 tbsp. of turmeric
6 onions

Take one cabbage, a large one, and cut up fine. Put in a large jar or keg, and sprinkle over it thickly 1 pint coarse salt. Let it remain in salt 12 hours, then scald the cut up cabbage with 1 gal. of boiling vinegar.

2 gallon of cucumbers, green or pickled, and add to it cut in pieces the size of the end of little finger. Then chop very fine 2 gallons more of cucumbers or pickles and add to the above.

Seasonings:

1 lb. brown sugar
1 tbsp. cayenne pepper
1 tbsp. black pepper
2 gal. pure wine vinegar
2 tbsp. of turmeric
6 onions, chopped fine or grated

Then put it on to cook in a large porcelain kettle, with a slow fire, for 12 hours. Stir occasionally to keep it from burning. You can add more paprika than is given here if you like it hot.

Pour into clean, hot, pint size canning jars and seal according to manufacturer's directions. Process 10 minutes in a boiling water bath. Leave at least 3 weeks before using. If any jars have a failed seal when cooled, store those in the refrigerator to use right away.

This old recipe is a blue ribbon prize winner from an 1880's southern cookbook, adapted to modern canning standards.

Submitted by: CM