MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quick Pickled Cabbage
Categories: Pickles
Yield: 1 Jar

1/2 Red cabbage (550 g);
-chopped
1 c Apple cider vinegar
- (240 ml)
1 c Filtered water (240 ml)
2 ts Sea salt (11 g)
1 tb Sugar (12 g)
Lime slices (optional)
A handful of peppercorns
- plus any flavour additions
- you'd like (cumin seeds,
- jalapeno, etc.)

Preparation time: 5 minutes
Cook time: 5 minutes

In a pot, add the vinegar, water, sea salt, sugar, and peppercorns. If
using any other additional seasonings, add them now too. Stir
together. Bring to a boil for 2 minutes.

Add in the red cabbage, and allow to boil for 2 minutes with the red
cabbage.

If making pickles with cucumbers, wash, dry and slice the cucumbers.
Add them tightly packed to a mason jar. You might need two jars. Set
aside for now. For best crunch, don't place them into the boiling
liquid.

Remove from heat, let cool for 1 minute, then pour into a mason jar
large enough to hold everything and that also allows the red cabbage
to be completely covered in the vinegar mixture. Add in the lime
slices (optional) and swirl together to mix everything together.

If making pickles, pour the liquid into the mason jar(s) and
completely cover the cucumbers.

Allow the mixture to cool completely to room temperature. You can
serve immediately once cooled, but if you let it sit and continue to
pickle, the flavours meld incredibly. I tried mine three days later
and they were perfect. A week is even better. They will last several
weeks in your refrigerator in a mason jar that has the cover tightly
screwed on.

Notes:

If you'd like to do something other than cabbage, go for it. You
could use 4 small cucumbers or 2 medium-large cucumbers (sliced), for
example.

Tips:

Submerge. Make sure the vegetables are completely submerged in the
vinegar mixture so every centimetre is properly pickled.

Cool completely. Let the contents of the jar(s) cool completely before
refrigerating so the vegetables don't turn out too soft.

Give them time. I highly recommend letting everything sit in the
refrigerator for at least a couple of days for the best flavour &
texture. You can eat these pickled vegetables immediately after
cooling, though.

Storage. Once cool, store the pickled cabbage-filled jar(s) in the
refrigerator for up to one month. You can freeze them for up to
3 months and thaw them in the refrigerator, but the cabbage won't
have the same crunch.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/
quick-pickled-cabbage-how-to-pickle-any-vegetable/>

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