Hyden Salad
📜 Collection: UK2 | ✍️ Attribution: Ruth Miller | 📂 Category: Salads A traditional, large-batch spiced cabbage and tomato salad recipe handed down by Ruth Miller. This vintage preserve-style salad features warm spices and a tangy vinegar base.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 25 mins | None | 20–24 Servings |
🔪 Key Equipment
- Large stockpot
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 gal | Ground Cabbage | ground |
| 1/2 gal | Tomatoes | firm but turning |
| 3 Tbsp | White Mustard Seed | whole |
| 1 1/2 Tbsp | Ground Cinnamon | ground |
| 1 1/2 Tsp | Ground Cloves | ground |
| 2 Tbsp | Celery Seed | whole |
| 2 Tbsp | Salt | standard |
| 1 1/2 cups | Brown Sugar | packed |
| 1/2 gal | Vinegar | standard |
Instructions
Step 1: Simmer and Boil
- In a large stockpot, combine the 1 gal ground cabbage, 1/2 gal tomatoes, 3 Tbsp white mustard seed, 1 1/2 Tbsp ground cinnamon, 1 1/2 Tsp ground cloves, 2 Tbsp celery seed, 2 Tbsp salt, 1 1/2 cups brown sugar, and 1/2 gal vinegar.
- Bring the mixture to a boil and cook for 25 mins until tender and fragrant.
💡 Make-Ahead & Storage: Store in airtight containers in the refrigerator for up to 1 week, or process for long-term canning preservation.
Original Recipe Scan
