TO PICKLE RED CABBAGE

Strip off the outer leaves, wipe, and slice a fine sound cabbage or two extremely thin, sprinkle plenty of salt over them, and let them drain in a sieve, or on a strainer for twelve hours or more; shake or press the moisture from them; put them into clean stone jars, and cover them _well_ with cold vinegar, in which an ounce of black pepper to the quart has been boiled. Some persons merely cover the vegetable with strong, unboiled vinegar, but this is not so well.

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