Tangy Pickled Red Cabbage

Ingredients

Red cabbage

1 medium head, thinly sliced

Apple cider vinegar

1 cup

Water

1 cup

Sugar

1/4 cup

Salt

1 tablespoon

Bay leaf

1

Black peppercorns

1 teaspoon

Whole cloves

4

Instructions

1. In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, cloves, peppercorns, and bay leaf. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are completely dissolved.
2. While the vinegar mixture is heating, prepare the red cabbage by removing the outer leaves and cutting it into quarters. Thinly slice the cabbage and place it into a large glass jar or container that can hold all the cabbage and the pickling liquid.
3. Once the vinegar mixture reaches a boil, carefully pour it over the sliced cabbage, ensuring that all the cabbage is fully submerged. Use a spoon to gently press down the cabbage if needed to ensure it’s covered by the liquid.
4. Cover the jar or container with a lid and allow it to cool to room temperature. This resting period helps the flavors meld beautifully and enhances the overall taste of the pickled cabbage.
5. After cooling, transfer the pickled cabbage to the refrigerator. Let it marinate for at least 24 hours before serving to develop optimal flavor. The longer it sits, the better it gets!
6. Serve your tangy pickled red cabbage as a zesty side dish, or use it as a delicious topping for sandwiches, salads, or tacos.