Pickled Red Cabbage

Select a nice firm, crisp red cabbage, discard the outer leaves, and cut out the stem ends and tough core. Shred the cabbage fine and then pack into a gal jar in layers, sprinkling each layer with a little salt and white mustard seed. When the jar is full, pour over it 1/2 cup vinegar and 1/2 cup brown sugar, heated together. Have the jar overflowing full and seal while hot. A small red pepper may be added and a little horseradish root if desired.-[Mrs. A. J. P., Wis.

Pickled White Cabbage

Chop fine 4 large, crisp heads of cabbage and 1 qt onions. Pack in alternate layers in a jar, sprinkling a little salt between each, and let stand over night then drain. Mix well together 2 qts cider vinegar, 2 lbs brown sugar, 2 tablesp each ground mustard, black pepper, cinnamon and celery seed and 1 tablesn each allspice, mace and alum. Let boil up once and pour over the cabbage and onions. Let stand over night, drain, heat the liquid and pour over the cabbage again. Repeat this process for the third time and the fourth morning put all together in a large porcelain kettle, bring to a boil, and boil 5 minutes. When cold, pack in small jars and seal.-[M. P., N. H.