16 c. coarsely chopped cabbage, about 3 lbs.
2 c. coarsely chopped onions, about 4 med.
1/2 c. pickling salt
4 c. sugar
3 c. vinegar
1 tsp. mixed pickling spices

Mix cabbage and onions; add pickling salt. Let stand over night; rinse, drain. In large saucepan, mix sugar, vinegar, and 1 1/2 cups water. Tie spices in cheesecloth bag; add to saucepan with vegetables. Bring to boil; boil gently, uncovered, for 5 minutes.

Remove spices. Pack in hot pint or quart jars, leaving 1/2 inch headspace. Adjust lids; process in boiling water bath for 5 minutes. (Start timing when water returns to boiling.) Makes 6 pints or 3 quarts.