Pickled Red Cabbage

• 4 lb. red cabbage
• 4 oz. cooking salt
• 4 pints

Discard outer leaves from the cabbage and shred heart finely. Separate shreds, place the cabbage on a large dish or tray and sprinkle with salt. Leave overnight. The next day, drain off the liquid salt and pack the cabbage into jars. Cover with the cold spiced vinegar. Seal and leave for 2 weeks before using.