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Ingredients
- 2 tsp. salt to each qt.
- 3 tsp. vinegar to each qt.
- cut or shredded cabbage
- sugar
Method
- Cut cabbage or shred it.
- Add sugar and vinegar.
- Fill with water (warm) and seal.
- Let stand for a couple of weeks, then cold pack.
- Pints take 15 minutes.
- Quarts take 20 minutes.