Uncooked Cabbage Pickle
This recipe is sent by a grandmother who has brought up a family in the country, and is a teal authority on simple home cooking. Cut up your cabbage (or cauliflower if you like), overnight, and sprinkle with salt. In the morning, wash off the salt and drain for half a day. Then put it into the jars, and sprinkle some allspice in the bottom and in the middle and at the top. Cover it with the best vinegar, filling the jars to the top. Tie up and keep in a cool place. As she says, "no cooking and no shrinkage." At the same time as she sent this, people were complaining about their jars full of pickle shrinking till the jars were only. half full! It was something to do with the cooking, they thought, but the reason was never really discovered. Has anyone else had this. trouble?
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400223.2.56.3
Bibliographic details
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New Zealand Listener, Volume 2, Issue 35, 23 February 1940, Page 44
Word count
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152Uncooked Cabbage Pickle New Zealand Listener, Volume 2, Issue 35, 23 February 1940, Page 44
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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