Irish Pickled Red Cabbage

• 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

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

red cabbage, coarse salt, malt vinegar, sugar, mixed pickling, bay leaves, peppercorn

Taken from www.food.com/recipe/irish-pickled-red-cabbage-159071 (may not work)