Pickled Red Cabbage
|Red cabbage||1 , shredded|
|Salt||2 Ounce (Curing and salt is washed away)|
|White vinegar||4 Pint|
|Cloves||15 Milliliter (1 Tablespoon)|
|Allspice berries||15 Milliliter (1 Tablespoon)|
|Cinnamon stick||2 Inch|
|Grated nutmeg||1 1⁄4 Milliliter, grated (1/4 Teaspoon)|
Arrange the cabbage, in layers, in a wide bowl, sprinkling each layer generously with the salt.
Cover and set aside overnight.
Drain, then rinse in cold running water.
Put the remaining ingredients in a heatproof bowl and put the bowl in a pan half-filled with hot water.
Bring the water to the boil, then remove the pan from the heat.
Set aside and allow the vinegar and spices to steep for 2 hours.
Pack the cabbage into hot, sterilized jars and strain over the vinegar to within 1.25 cm./ 1/2 in.of the top.