Pickled Red Cabbage

Yield: 4 pints. Cut cabbage in fourths and discard center stalk. Shred cabbage finely. Layer in a colander with salt and let stand overnight. Put Pickling Spice and vinegar into a saucepan. Bring to a boil and boil 3 minutes. Remove from heat and cool. When cool, strain and reserve liquid. Meanwhile, wash 4 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Rinse cabbage well under cold running water. Drain thoroughly and mix with caraway seeds. Pack cabbage into hot jars. Pour cold spiced vinegar over cabbage to cover completely. Wipe rims of jars with a clean damp cloth. Attach lids and place in canner. Process 10 minutes in a boiling-water bath. Store in a cool dry dark place at least 5 days before serving. NOTE: Use cabbage within 2 months; if left longer cabbage loses its crispness. Garnish with an Italian parsley sprig, if desired, and serve as an accompaniment to cold meats and poultry.