Pickled Red Cabbage

I can not claim this recipe as my own. I have merely made some minor modifications. If you like you pickled cabbage a bit sweet, either use more honey, or brown sugar as the original recipe called for. I personally like it both ways. CATEGORY: Vegetables Recipe Name: Pickeled Red Cabbage Ingredients: 3 large heads of Red Cabbage 2 qts. Red Wine vinegar(originally called for Wine Vinegar) 1 c. Honey(originally called for brown sugar) 1/2 c. mustard seed 2 c canning salt For Spice bag: 1/4 c. whole cloves 1/4 c. nutmeg(originally called for mace) 1/4 c. whole allspice 1.4 c. peppercorns 1.4 c. celery seed 3 sticks cinnamon (broken in half so it is about 1 1/2 inches long) Steps: * core and shred cabbage, layering it in a bucket with salt between each layer and leave overnight to 24 hours in a cool spot * rinse cabbage thoroughly and press water out * pack into either 5 qt jars or 10 pint jars tightly, leaving 1/2" head space *put vinegar, honey, mustard seed and bag O' spices in a pan and bring to boil for 10 minutes * once brine is slightly cooled remove spice bag and pour over cabbage to cover. If you don't have enough you can top it off with a small amount of water. * heat process for15 minutes NOTES: This recipe comes from a canning book, via a friend and I have made a few minor changes.