Pickled Red Cabbage
|White vinegar||4 Pint|
|Whole cloves||1⁄2 Ounce|
|Whole allspice||1⁄2 Ounce|
|Cinnamon stick||1⁄2 Ounce|
Remove discoloured outer leaves from cabbage, cut in quarters, remove thick core.
Shred cabbage finely; place in large china basin in layers, sprinkling each layer well with salt.
Cover, stand overnight.
Combine remaining ingredients in heatproof basin, cover with a plate, stand over a saucepan of water; bring water slowly to boil, remove saucepan from heat.
Allow vinegar and spices to steep over the warm water for 2 hours; strain through fine cloth.
Pack drained cabbage into hot sterilised jars, pour vinegar over, seal.