Pickled Red Cabbage

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This heirloom recipe used a method no longer in common practice, so i have included more modern directions. from the pennsylvania dutch chapter of the united states regional cookbook, culinary arts institute of chicago, 1947.

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Steps

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Heirloom directions: sprinkle cabbage generously with salt.

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Set aside in a cool place to stand for 30 hours.

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Drain all moisture from cabbage , place in the sun and allow to remain for several hours.

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Combine vinegar , sugar , celery seed , pepper and spices.

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Boil together for 7 minutes and pour over the cabbage.

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Fill crocks , cover and store in a cool place.

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Modern directions: on the third day drain cabbage well.

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Squeeze dry in towel.

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Place in canning jars.

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Combine remaining ingredients in large saucepan.

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Bring to boil.

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Cook , stirring , 7 minutes.

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Cool.

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Pour over cabbage in jars.

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Cover.

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Refrigerate.

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Allow to age 3 days before serving.

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Will keep 6 weeks in refrigerator.

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Ingredients

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red cabbage, salt, vinegar, sugar, celery seed, pepper, mace, allspice, cinnamon