Pickled Red Cabbage

Directions

1. 1
   HEIRLOOM DIRECTIONS: Sprinkle cabbage generously with salt.
2. 2
   Set aside in a cool place to stand for 30 hours.
3. 3
   Drain all moisture from cabbage, place in the sun and allow to remain for several hours.
4. 4
   Combine vinegar, sugar, celery seed, pepper and spices; boil together for 7 minutes and pour over the cabbage.
5. 5
   Fill crocks, cover and store in a cool place.
6. 6
   MODERN DIRECTIONS: On the third day drain cabbage well; squeeze dry in towel.
7. 7
   Place in canning jars.
8. 8
   Combine remaining ingredients in large saucepan.
9. 9
   Bring to boil; cook, stirring, 7 minutes.
10. 10
    Cool; pour over cabbage in jars.
11. 11
    Cover; refrigerate.
12. 12
    Allow to age 3 days before serving.
13. 13
    Will keep 6 weeks in refrigerator.