Pickled Red Cabbage
1 medium red cabbage
3 tablespoons salt
2 tablespoons sugar
pickling spices such as peppercorns, juniper berries, or allspice berries
1¼ cup cider vinegar
Cut cabbage into quarters and discard the tough central core. Shred cabbage finely. Place in a large non-metal dish; add salt and mix through the cabbage. Place a weighted plate on cabbage and leave for 24 hours to draw excess moisture.
Rinse cabbage thoroughly and drain on paper towels. Pack tightly into a large, warm, sterilized jar, layering with sugar and spices. Cover with vinegar and seal. Leave 2-3 weeks before serving.
Store up to 6 months. Refrigerate once opened.