Quick Pickled Red Cabbage

½ head red cabbage ((or one quarter head of an extra large red cabbage))

¾ cup apple cider vinegar, distilled white vinegar, or unseasoned rice vinegar ((180ml))

¾ cup water ((180ml))

1 ½ tablespoons cane sugar

1 teaspoon fine salt

Optional add-ins: 1 clove garlic, finely minced, 2 teaspoons mustard seeds, 2 teaspoons caraway seeds, pinch red pepper flakes

Using a vegetable slicer, a food processor fitted with the shredding attachment, or a sharp chef's knife, thinly slice or shred the cabbage. You should have about 4 lightly packed cups (200g) after preparation. Stuff the cabbage into a 32-ounce / 950ml / 1 quart mason jar or another non-reactive storage container with a tight-fitting lid.
Stir together the vinegar and water in a heatproof measuring cup. Pour this mixture into a saucepan and bring to a simmer, then stir in the sugar and salt until they dissolve. Alternatively, microwave the water and vinegar for 3 minutes, then stir in the sugar and salt until they're dissolved.
Pour the hot pickling liquid over the cabbage in the jar. Be sure to submerge the cabbage completely. Loosely cover the jar (you don't need to screw the cap on tightly yet).
Allow the cabbage to sit at room temperature for 1 hour. Then, seal the jar tightly and transfer it to the fridge for up to 2 weeks. Enjoy the cabbage in tacos, sandwiches, salads, or bowls.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickle

Cuisine🇺🇸American

Occasions🧂Condiment📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 15m