PICKLED RED CABBAGE
Shred red cabbage, not too fine, and sprinkle liberally with salt.
Stand in a cool place 24 hours. Then press all moisture from the
cabbage, having it as dry as possible; stand the earthen bowl
containing the cabbage in the sun for a couple of hours. Take a
sufficient quantity of vinegar to cover the cabbage. A little water
may be added to the vinegar if too sour. Add 1 cup sugar to a gallon
of vinegar and a small quantity of celery seed, pepper, mace, allspice
and cinnamon. Boil all about five minutes and pour at once over the
cabbage. The hot vinegar will restore the bright red color to the
cabbage. Keep in stone jar.