Pickled red cabbage

Place the finely sliced red cabbage and onion in a bowl and sprinkle over the salt. Mix well. Loosely cover the bowl and leave the vegetables overnight. Pour the vinegar into a pan, add the spices, and bring to the boil. Remove the pan from the heat and stir in the granulated sugar. Leave the mixture to cool. Wash the cabbage and onion in a colander under running cold water to rinse off salt. Drain well and pat dry with kitchen paper. Pack the vegetables into cold, sterilised jars, pressing down well. Pour over vinegar, ensuring that each jar has some of the spices and that the vegetables are totally covered with vinegar. Seal the jars with vinegar-proof lids, label and store in a cool, dark place for at least 2 weeks before using. It will keep for up to 3 months, stored in a cool, dark place. Keep jars in the fridge once opened.