16 cups coarsely chopped cabbage (about 3 lb.)
2 cups coarsely chopped onions (about 4 medium)
1/2 cup pickling salt
4 cups sugar
3 cups vinegar
1 1/2 cups water
1 tsp. mixed pickling spices

Mix cabbage and onions; add pickling salt. Let stand overnight; rinse, drain.

In large saucepan, mix sugar, vinegar, and 1 1/2 cups water. Tie spices in cheesecloth bag; add to saucepan with cabbage and onions. Bring to a 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.