Red cabbage pickle
Quarter the cabbage and lay in a jar. Cover with salt and let it stand for twenty-four hours. Drain off the brine; wipe dry and cover with cold water for twelve hours. Bring two quarts of vinegar to the boil, spicing it, as you do so, with equal quantities of whole cloves, white peppers and blades of mace broken into tiny bits, a half cupful of sugar and two tablespoonfuls of celery seed. Pack the cabbage into a crock, and, after the vinegar and spices have boiled together for ten minutes, cover the cabbage with the scalding vinegar. Cover, and keep in a cool place. It must not be used under six weeks or two months.