Pickled Red Cabbage

Ingredients

¼ of a red cabbage

½ cup apple cider vinegar or red wine vinegar 120 mL

½ cup water 120 mL

1 Tbsp sugar

1 clove garlic minced

1 tsp salt

¼ tsp ground black pepper

1. Cut

Remove the core from the cabbage then shred with a mandolin slicer or knife.

2. Pickle

Add cabbage to a large glass jar or bowl, along with all other ingredients. Seal jar and shake, or simply stir bowl and cover. Set on the counter for at least 2 hours (up to 6), shaking/stirring occasionally.

3. Serve

Store tightly sealed in the refrigerator for 2 to 3 weeks. Serve over salads, wraps, tacos, or burgers!