Pickled Red Cabbage

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.

• Ready In: 32 hrs
• Yields: 4 quarts

Ingredients

• 4  quarts red cabbage, thinly sliced
• 4  teaspoons salt
• 2  quarts vinegar
• 1⁄2 cup sugar
• 1  tablespoon celery seed
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon mace
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon cinnamon

Directions

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