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Red Cabbage Pickle

Select small hard heads of red cabbage; remove the outer imperfect leaves, cut in quarters, and remove the hard centers. Lay the quarters of cabbage in a stoneware jar, in layers, sprinkling each layer with salt. Let stand twentyfour hours. Drain off the brine, cover with cold water, and let stand twelve hours. Drain off the water and measure it. Pack the cabbage in a clean, dry jar, sprinkling in whole cloves, blades of mace, white mustard seed, chili peppers, and coriander seed. Scald as much vinegar as water poured off; pour this hot over the cabbage, cover, and store in a cool place.

The cabbage will be ready for use in a month.

White cabbage may be prepared in the same way. Half a cup or more of sugar may be scalded with the vinegar if desired.