Ingredients
Brine
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
Vegetables
- 1 1/2 cups shredded red cabbage
- 3 cloves garlic
Instructions
- Prepare the Brine: In a saucepan, combine the apple cider vinegar, water, granulated sugar, salt, black peppercorns, and mustard seeds. Heat the mixture over medium heat, stirring occasionally until the sugar and salt fully dissolve, creating a flavorful brine.
- Pack the Jar: Place the shredded red cabbage and garlic cloves into a clean 16-ounce mason jar, packing them tightly but leaving some room for the brine.
- Add the Brine: Pour the warm brine over the cabbage and garlic, ensuring the vegetables are fully submerged. Include all the peppercorns and mustard seeds in the jar. You might not need all the brine, so use as much as necessary to cover the contents.
- Seal and Refrigerate: Screw the lid tightly onto the jar and refrigerate for at least 1 hour to let the flavors meld and the cabbage to pickle slightly. For best flavor, refrigerate up to 24 hours before serving.
Notes
- For a stronger pickle flavor, let the cabbage marinate for 24 hours in the refrigerator.
- Use a clean mason jar to prevent spoilage and maintain freshness.
- Experiment with adding other spices like coriander seeds or chili flakes for a personalized twist.
- Store pickled cabbage in the refrigerator and consume within 2 weeks for optimal taste and safety.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
