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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Blueberries
 Categories: Pickles
      Yield: 6 servings
  1 1/2 ts Mixed pickling spice
  1 3/4 c  Sugar
  1 1/2 c  Cider vinegar
    3/4 c  Water
      1    Cinnamon stick
      2 pt Blueberries, washed and
           -picked over
  Tie pickling spice ia a double-thickness cheesecloth bag. Stir
  together spice bag, sugar, vinegar, water and cinnamon stick in a
  large nonaluminum saucepan. Simmer, uncovered, 20 minutes. Add
  blueberries; simmer 3 minutes or just until berries become softened.
  Pour mixture into a large bowl. Cover and refrigerate overnight. To
  serve, remove spice bag and cinnamon stick and use slotted spoon to
  serve. If not using immediately, spoon into sterilized canning jars.
  Refrigerate.
  From: The Family Circle Cookbook, 1992
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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Cabbage
 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
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