Pickled Cabbage

 

Ingredients

2 cups red cabbage, finely shredded 
1 clove garlic, minced
1 serrano chile, minced

3/4 cup apple cider vinegar
3/4 cups water
1 tablespoon kosher salt

Directions

• Place the shredded cabbage and garlic in a quart-sized glass canning jar.

• Combine the apple cider vinegar, water, and salt in a small saucepan. Bring to a simmer and stir until the salt is completely dissolved.

• Carefully pour the hot brine in the jar, leaving about 1/2 inch of space at the top.

• Cover the jar and refrigerate for at least two hours. Store the cabbage in the refrigerator for up to 3-4 weeks.

Inspiration - Pickled cabbage