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Pickled Red Cabbage

Select sound red cabbages, and to each quart of vinegar, add half an ounce of ginger, well bruised, one ounce of whole black pepper, and, when liked, a little cayenne. Take off the outside leaves, cut in quarters, remove the stalks, and cut it across in very thin slices. Lay these on a dish, and strew them plentifully with salt, covering them with another dish. Let them remain for twenty-four hours, turn into a colander to drain, and, if necessary, wipe lightly with a clean, soft cloth. Put them in a jar; boil up the vinegar with spices in the above