4 to 5 lg. heads of cabbage
1 gal. water
1 1/2 c. vinegar
1 tsp. salt
1 sm. twig of green dill

Wash pint jars - place clean jars on cookie sheet and place in warm oven to heat them - place canning lids in water, bring them to boil and keep them hot until use them. Bring 1 gallon of water and 1 1/2 cups of vinegar to a rapid boil. Keep it boiling until you use it. Take cabbage and shred on a fine blade - take the hot jars and place one twig of dill in the bottom, stuff the shredded cabbage just below the first rim of the pint jar - put 1 teaspoon of canning salt on the cabbage - taking a ladle pour the boiling water-vinegar over the cabbage to the second rim of jar. Place a hot lid and tighten the jar as tight as you can - place the hot jars on a towel upside down until cool. Sauerkraut will be ready in two weeks.