Ingredients:

2 heads white cabbage - cored and shredded

1/4 cup kosher salt

2 cups water

3 cups white vinegar

2 Tbs. pickling spice - tied into cheese cloth

1 each habanero, jalapeno, and banana pepper - sliced or chopped

2 cups sugar

2 cups sweet onions- sliced

Directions:

1. In a bowl put in the cabbage and cover with salt. Toss and set aside for two hours so that the salt will soften the cabbage.

2. After two hours rinse the cabbage twice to remove as much salt as possible. In a large pot heat water, vinegar, sugar and the bouquet of pickling spices. Heat to a simmer until the sugar is dissolved. Add the peppers then the shredded cabbage and onions. Cook for two hours stirring occasionally. Remove pickling spice ball just before ladling.

3. Follow proper canning guidelines then pack the hot cabbage in without the liquid filling it to about 1" headspace and then ladle to 1/2" headspace the liquid removing any air bubbles. Add lids and rings and water-bath for 20 minutes. Use 2 average-large size heads. Yielded about 10 pints.

Bon Appetit!