Pickled Red Cabbage
Chop or shred enough cabbage to make 2 quarts (8 cups) and add to it 1 large onion chopped fine and 1 tablespoon of salt; mix well together and let stand over night in a covered jar. Next day press through a colander to drain, and then place a layer of cabbage in a jar, sprinkle over it a few mustard seeds and 2 or 3 cloves, and proceed in this way until the cabbage is all used. Do not press down. Cover with cider vinegar, and use any time after twenty-four hours.