Perfect pickled purple

Having been dissatisfied with many supermarket pickled red cabbages I’ve been experimenting with victorian recipes, trying to get the right balance of spice and crispiness and I think I’m getting close. This batch is spiced with allspice, pink peppercorns and bayleaf and salted overnight before putting in the jars. Unfortunately I wont know the results for about 2 weeks. The last batch was good but I also used clove and cinnamon in the vinegar which was a little too strong.