Quick Pickled Red Cabbage

Be sure to save this recipe, you’ll want it for the Turkish döner kebab I’ll be sharing soon.

Ingredients

• 4 cups shredded cabbage
• 1 cup water
• 2 tablespoons granulated sugar
• 2 1/2 tablespoons fine sea salt
• 1 teaspoon mustard seeds
• 1/4 teaspoon black pepper
• 1 cup white distilled vinegar
• pack the shredded red cabbage into a heat proof glass jar (1L/32 fl ounce capacity)

Instructions

1. Make the brine: add 1 cup of water, sugar, salt, black pepper and 1 teaspoon of mustard seeds. Bring into a gentle simmer stirring until the sugar is dissolved turn off the heat add the vinegar.
2. Add the brine to the cabbage and close the jar tightly give it a good shake, let it cool on the counter for 30 minutes then place in the fridge.
3. It should be ready once the brine turns pink and the more you leave it the more the flavor will develop.

Notes

• In this recipe my cabbage yielded more then 4 cups so I adjusted the brine accordingly.