Quarter the cabbage. Lay in a wooden tray, sprinkle thickly with salt,
and set in the cellar until next day. Drain off the brine, wipe dry,
lay in the sun two hours, and cover with cold vinegar for twelve hours.
Prepare the pickle by seasoning enough vinegar to cover the cabbage
with equal quantities of mace, cloves, whole white peppers; a cup of
sugar to every gallon of vinegar, and a teaspoonful of celery seed
for every pint. Pack the cabbage in a stone jar; boil the vinegar and
spices five minutes and pour on hot. Cover and set away in a cool, dry
place.
This will be ripe in six weeks.