Veruras en Escabeche
2 heads finely chopped cabbage
18 cucumbers sliced and drained
36 small pearl onions, whole
7 new mexico chilies, chopped
2 oz mustard seed
1 oz celery seed
1 oz turmeric
2 lb brown sugar
8 oz of ground mustard
1/2 Gallon pineapple vinegar
Mix all the above together and bring to a slow boil and cook for 30 minutes.
So I did not do this, I cut the receipt in half, used a regular onion and anahiem chilies. I found a pickling spice in the mexican food spice section, no ground mustard or sugar. I added salt and fermented this for 2 days. Very yummy & crunchy - great with meat. This is from Mission cookery by Mark Preston.
