Irish Pickled Red Cabbage - cooking recipe

Ingredients

1 (3 lb) red cabbage
1/3 cup coarse salt
1 quart malt vinegar
1/4 cup sugar
2 tablespoons mixed pickling spices
2 bay leaves
1/2 teaspoon peppercorn

Preparation

Core cabbage; discard any coarse leaves.
Wash well; drain.
Finely shred cabbage.
Place in large stainless-steel or glass bowl.
Add salt; stir well.
Let stand in cool place 2 days, stirring well several times a day.
On the third day drain cabbage well; squeeze dry in towel.
Place in canning jars.
Combine remaining ingredients in large saucepan.
Bring to boil; cook, stirring, 5 minutes.
Cool; strain.
Pour over cabbage in jars.
Cover; refrigerate.
Allow to age 3 days before serving.
Will keep 6 weeks in refrigerator.
Makes 4 pints.
Irish Cooking.