Pickled Red Cabbage

1. 1

   HEIRLOOM DIRECTIONS: Sprinkle cabbage generously with salt.

2. 2

   Set aside in a cool place to stand for 30 hours.

3. 3

   Drain all moisture from cabbage, place in the sun and allow to remain for several hours.

4. 4

   Combine vinegar, sugar, celery seed, pepper and spices; boil together for 7 minutes and pour over the cabbage.

5. 5

   Fill crocks, cover and store in a cool place.

6. 6

   MODERN DIRECTIONS: On the third day drain cabbage well; squeeze dry in towel.

7. 7

   Place in canning jars.

8. 8

   Combine remaining ingredients in large saucepan.

9. 9

   Bring to boil; cook, stirring, 7 minutes.

10. 10

    Cool; pour over cabbage in jars.

11. 11

    Cover; refrigerate.

12. 12

    Allow to age 3 days before serving.

13. 13

    Will keep 6 weeks in refrigerator.

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