Pickled Red Cabbage

Pickled red cabbage recipes are plentiful in the Google machine. This one is a combination of recipes found for our crunchy, red, friend. Cabbage is a cruciferous vegetable and very good for you. Snack on pickled cabbage by itself, put it on fish tacos, sandwiches, in salads, or whatever else your own creativity comes up with. Other vinegars can be used, and coriander seeds, whole peppercorns, and caraway seed can also be added for extra flavor.

1/2 head red cabbage, cored & thinly sliced

1 1/3 cups water
1 1/4 cups apple cider vinegar
6 garlic cloves, peeled & sliced
1 1/2 tbsp Kosher salt

2 tsp granulated sugar

Put the cabbage in a large bowl. Bring the water to a full boil in a small saucepan. Remove the pan from the heat and add the vinegar, garlic, salt, and sugar. Stir. Pour the hot mixture over the shredded cabbage. Use a slotted spoon to fill the jars with cabbage. Make sure you see garlic in both jars. Pour the liquid over the cabbage, put on the jar lids, and store in the fridge for 24-48 hours before eating. This recipe makes 2 pints of pickled cabbage which needs to be stored in the fridge for no more than 2 months.