Pickled Red Cabbage
- 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
Cut: Remove the core from the cabbage then shred with a mandolin slicer or knife.
Assemble: Add cabbage to a large glass jar or bowl, along with all other ingredients. Seal jar and shake, or simply stir bowl and cover.
Pickle: Set on the counter for at least 2 hours (up to 6), shaking/stirring occasionally. Store tightly sealed in the refrigerator for 2 to 3 weeks. Serve over salads, wraps, tacos, or burgers!