pickles
Take a firm red cabbage and slice it, the hard white centre included.
Lay on a flat surface and spinkle liberally with salt all over, turning
it so that the salt covers all the strips. Turn it twice a day for
three days, adding a little more salt each time.
It will now become limp and exude a dark red liquid - but don't worry!. It
will crisp beautifully in the pickle. Drain and dry it, and pack into
jars, cover with vinegar,
spiced if
preferred.
Leave for two weeks, by which time it will be bright red, crisp and
delicious.
Eat within a year.