Pickled Red Cabbage
|Shredded red cabbage||2 Quart (Moderately Fine, About 1 Large Head)|
|Pickling salt||1⁄4 Cup (4 tbs) (Brine)|
|Cold water||1 Quart|
|Cider vinegar||1 Quart|
|Sugar||1 Cup (16 tbs)|
|Mixed pickling spices||2 Tablespoon, tied in cheesecloth|
Mix cabbage and brine, cover, and let stand overnight; drain well.
Wash and sterilize 3 (1-pint) jars and closures.
Pack cabbage into jars, filling to within 1/2" of tops.
Boil vinegar, sugar and spices in an enamel or stainless-steel saucepan 10 minutes, then fill jars to within 1/8 of tops.
Wipe rims and seal.
Cool, label, and store in a cool, dark, dry place 4-6 weeks before serving.