Pickled Red Cabbage

Directions

1. 1
   Shred red cabbage rather fine and sprinkle generously with salt.
2. 2
   Set aside in a cool place to stand for 30 hours.
3. 3
   Drain all moisture from cabbage, and then place it in the sun, allowing to remain for several hours.
4. 4
   Use sufficient vinegar to cover the cabbage, adding 1 cup of sugar to every gallon of vinegar, and a small quantity of each of the spices.
5. 5
   Boil this together for 7 minutes and pour over the cabbage.
6. 6
   Put in stone jars, cover and store in a cool place.