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Pickled Cabbage

4 quarts chopped cabbage 2 cups chopped onion 1 cup chopped peppers salt Arrange cabbage, onion, and peppers in layers in an earthen crock; cover each layer with salt. Let stand over night; in the morning drain; then arrange cabbage, onion, and peppers in layers, with cloves and mustard seeds. Cover with cider vinegar; let stand twenty-four hours.