1 gallon shredded cabbage. 1 tablespoonful black pepper. 2 tablespoonfuls salt. 1/2 pint (1 cup) mustard seeds. 2 chopped red peppers. 1 pint (2 cups) chopped onions. 1 teaspoonful powdered allspice. 2 tablespoonfuls celery seeds. 1/2 lb. (1 cup) sugar. Cider vinegar.
Shred the cabbage, sprinkle over with the salt and allow to stand for two hours. Mix with the mustard seeds, celery seeds, allspice, sugar, black pepper, red peppers, and onions.
Cover with good cider vinegar, turn into sterilized jars and seal.
This pickled cabbage is an excellent meat relish.