Red cabbage, 1 large head,
Vinegar, 2 quarts,
Salt, 2 tablespoons,
Whole black peppers, 1 tablespoon,
Mace, 2 blades,
Cinnamon, 2 sticks,
Whole cloves, 1 tablespoon.
The head of the cabbage should be of good size and firm. After removing any straggling leaves, cut it in quarters, and then slice thin. Sprinkle well with salt, and set it aside for 48 hours.
Drain off the liquor which has formed, and pour over the cabbage a pickle of hot vinegar, in which the spices, etc., as given above have been spoiled.
Let it all boil for about 1 hour, slowly. Place in jars and cover; and let it stand until the cabbage is cold, then fasten tightly.
Cauliflower may be pickled in the same manner.