1 lb. shredded red cabbage
1 tbsp. salt
2 1/2 c. white wine vinegar
1 tbsp. soft brown sugar
1 tbsp. pickling spice

Peel the cabbage in a large bowl and sprinkle each layer with salt. Leave for 24 hours. Drain off any liquid and rinse off any surplus salt. Put the vinegar, sugar and pickling spices into a pan, and bring to the boil. Simmer for 5 minutes and allow to cool for at least 2 hours. Strain. Pack the cabbage loosely into jars and cover with the spiced vinegar. Cover label and store in a cool place. Can begin to eat after 1 week. Will begin to loose its crispness within 2 to 3 months.