Pickled Red Cabbage
Shred red cabbage rather fine and sprinkle
generously with salt. Set aside in a cool
place to stand for 30 hours. Drain all mois-
ture from cabbage and then place it in the
sun, allowing to remain for several hours.
Use sufficient vinegar to cover the cabbage,
adding 1 cp sugar to every gallon of
vinegar, and a small quantity of celery seed,
pepper, mace, allspice, and cinnamon. Boil
this together for 7 minutes and pour over the
cabbage. Put in stone jars, cover, and store
in a cool place.