Ferment this today

Here is the Spanish Vegetable Pickle:

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.