Pickled Red Cabbage

Makes about 3lb. (1.5kg) pickle

Description/Notes:

Nice, spicy recipe for an old favorite

Ingredients:

1 red cabbage, shredded

2oz. (50g) salt

4 pints (two and a half litres) white vinegar

1 tablespoon of cloves

1 tablespoon of allspice berries

2 inches (5cm) cinnamon stick

6 peppercorns

quarter teaspoon (1.25ml) grated nutmeg

Cooking Instructions:

Arrange cabbage in layers in a wide bowl sprinkling each layer generously with the salt
Cover and set aside overnight
Drain, then rinse in cold, running water
Place the rest of the ingredients in a heatproof bowl
Put the bowl in a pan half-filled with hot water
Bring to the boil, then remove the pan from the heat
Set aside and allow the vinegar and spices to steep for 2 hours
Pack the cabbage in hot, sterilized jars
Strain over the vinegar to half an inch (1.25cm) of the top
Seal and label