Pickled Red Cabbage

Ingredients

red cabbage
salt water
2 pints vinegar
1oz/25g whole back pepper

Method

Take off the outside decayed leaves of a nice red cabbage, cut it into quarters, remove the stalks, and cut it across in very thin slices.
 Lay these on a dish, and cover them plentifully with salt, then cover with another dish.

Leave for 24 hours; turn into a colander to drain, and if necessary, wipe lightly with a clean, soft cloth. Put them in a jar; boil up the vinegar with the spices, and when cold, pour it over the cabbage. It will be fit for use in a week or two, but if kept for a very long time, the cabbage is liable to get soft and discoloured. To be really nice and crisp, and of a good red colour, it should be eaten almost immediately after it is made.