Ingredients

1 red cabbage, approx. 3 lb.,
cored, washed, drained, and finely shredded
1/3 C. coarse, non-iodized salt
4 C. malt vinegar
1/4 C. sugar
2 Tbsp. pickling spices
2 bay leaves
8 whole peppercorns

Cooking Instructions

Place the cabbage in a large stainless steel or glass bowl. Add the salt, stir well, and let sit in a cool place for 2 days, stirring several times. On the third day drain the cabbage thoroughly, squeezing it dry in an old towel. Combine the remaining ingredients in a large saucepan. Bring to a boil and cook for 5 minutes, stirring frequently. Cool and strain. Put the cabbage into 4 one pint jars, and pour the pickling liquid over the cabbage. Cover and refrigerate. Allow to age for 3 days before serving. Will keep up to six weeks in the refrigerator.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)