Pickled Beets With Cabbage
Take a large fine red cabbage, wash it well, and drain it. Quarter it, (having removed the stalk) and slice it with a cabbage-cutter as for coldslaw. Boil some beets in the usual way till quite tender, (they require a very long time) and while warm peel and slice them in round pieces, or split them down, and cut them into long bits. Lay them in a large stone jar, alternately with layers of the shred cabbage, till the jar is more than half full. Have ready some scalding vinegar that has been boiled with a seasoning of blades of mace and sliced ginger root, and some nutmeg. Pour the vinegar, boiling hot, upon the cabbage and beet, till you have the jars quite full. Finish with a large table-spoonful of sweet oil. Cover the jar with leather, and put it away warm.