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Pickled Cabbage

Chop sufficient cabbage to make one gallon, add one good-sized onion chopped, two red and two green peppers cut in small strips. (The onion may be omitted if not liked.) Put one layer of this in the bottom of a stone jar, sprinkle over one teaspoonful of salt, then one of cabbage, one of salt, and so continue until the cabbage is used. Cover and stand away over night. Next day drain thoroughly in a colander, pressing lightly; then put a layer of the cabbage in the bottom of a jar, sprinkle over a few mustard seeds, one or two whole cloves, then a layer of cabbage, dust with pepper; again a layer of mustard seed and one or two cloves, and so continue until the jar is nearly full. Do not pack tightly. Cover with good cider vinegar, waiting until it sinks to the bottom of the jar; then cover again until the cabbage is thoroughly moistened with vinegar. It is ready for immediate use and will keep seven or eight days.