Pickled Red Cabbage

1. 1

   Shred red cabbage rather fine and sprinkle generously with salt.

2. 2

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

3. 3

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

4. 4

   Use sufficient vinegar to cover the cabbage, adding 1 cup of sugar to every gallon of vinegar, and a small quantity of each of the spices.

5. 5

   Boil this together for 7 minutes and pour over the cabbage.

6. 6

   Put in stone jars, cover and store in a cool place.

* Per serving · 4 servings · Values may vary.

No additional tips available.