3 heads red cabbage, chopped

Wash and put in kettle with 2 tablespoons pickling salt and 2 cups water. Bring to a boil, simmer until tender. Add a spice bag with: 2 sticks cinnamon 1 tsp. whole cloves

Cook for 15 minutes. Add 1 1/2 cups sugar and 1 1/2 cups white vinegar. Bring to a boil; then simmer for 15 minutes more. Put into jars and seal. Will keep for months in refrigerator. When ready to serve, add crisp bacon for added flavor.