Pickled Red Cabbage

Crunchy, tart, and super easy to make right at home.

Prep: 15

Cook: 5

Cool 30

Total: 50

Yield:6 servings

1 pound red or purple cabbage approximately half of one medium head; cored, thinly sliced or shredded
2 cloves garlic pressed or minced
1 cup water
1 cup apple cider vinegar
1 tablespoon granulated sugar or granulated sweetener of choice
1 teaspoon salt

Place cabbage and garlic in large mason jar (or divide evenly between smaller jars). Use wooden spoon handle or cocktail muddler to lightly pack ingredients down into jar. Set jar aside.
Heat saucepan over high heat. When pan is warm, add water, vinegar, sugar, and salt. Stir well to incorporate ingredients, then bring mixture to vigorous boil.
Once mixture begins to boil vigorously, immediately remove saucepan from heat and pour liquid into jar(s), covering cabbage completely. Leave minimum 1-inch of space between top of liquid and top edge of jar.
Set jar(s) aside and let liquid cool completely. Once liquid reaches room temperature, cover and seal jar(s) tightly. Place in refrigerator and use within 4 to 6 weeks.

Sweetener: If you're avoiding sugar, agave and stevia work well in its place. You can also try allulose or monkfruit. Just be sure to adjust the quantity appropriately depending on the sweetener you use, otherwise your brine could be way too sweet.