Bed Cabbage Relish
|Red cabbage||3 Pound|
|Salt||1⁄4 Cup (4 tbs)|
|Cider vinegar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Mixed pickling spices||1⁄4 Cup (4 tbs)|
Shred the cabbage very thin, or chop finely.
Put into a glass or pottery bowl (metal may discolor the cabbage) and mix well with the salt.
Let stand 12 hours, or overnight.
In a saucepan combine vinegar, water, and spices; bring to a boil, then cool.
Drain the cabbage fairly free of brine and pack into scalded glass jars, alternating with some of the spices and vinegar.
The relish may be used after an hour.
It keeps well in the refrigerator without sealing.