Spiced Red Cabbage

• 12 lbs red cabbage, shredded (3 large heads)
• 12 cup canning salt
• 1 -3 cup brown sugar (depending on desired "bite")
• 12 cup mustard seeds
• 14 cup mace
• 2 quarts red wine vinegar
• 14 cup whole cloves
• 14 cup whole allspice
• 14 cup peppercorn
• 14 cup celery seed
• 2 sticks cinnamon

1. *** You can also use 3 cups sugar.
2. Will yield cabbage that has a much softer "bite".
3. More like a mild kraut than a strong vinegar pickle.
4. 1 cup sugar gives lots of vinegar bite.
5. I like it both ways, but usually use 3 cups sugar.
6. If using 3 cups sugar, do not reduce the volume of vinegar.
7. **.
8. Layer shredded cabbage and salt in large bowl, let stand covered 24 hours.
9. Rinse and drain 6 hours on paper towel to dry.
10. Combine sugar, mace, mustard seed, and vinegar in pan.
11. Tie whole spices in bag, add to vinegar solution, bring to boil.
12. Boil 5 minutes, remove spice bag.
13. Pack cabbage into hot jar with 1/4" headspace.
14. Ladle spiced vinegar to 1/4" headspace.
15. Process 20 minutes in boiling water canner.

red cabbage, canning salt, brown sugar, mustard seeds, mace, red wine vinegar, whole cloves, whole allspice, peppercorn, celery, cinnamon

Taken from www.food.com/recipe/spiced-red-cabbage-400116 (may not work)