Quick Pickled Red Cabbage

Quick Pickled Red Cabbage

If your meal ever needs a bit of kick, try garnishing with quick pickled red cabbage, which adds a bright flavor, crunchy texture and hot pink color. This is a simple recipe but you can also add in red pepper flakes, garlic, mustard seeds, coriander seeds, caraway seeds and/or other vegetables such as red onion or hot peppers. “Quick pickled” does not mean “fermented” or “preserved” so this recipe needs to be stored in the refrigerator.

Serves 8 as a garnish

Bring 1 cup water, 1 cup apple cider vinegar, 1 Tb black peppercorns, a pinch of salt and a pinch of sugar (optional) to a boil. Place 2 cups chopped red cabbage (about ¼ medium head of red cabbage) in a large bowl. When the vinegar mixture has come to a boil, pour over the cabbage. Cover and refrigerate for at least a few hours. Serve the cabbage with tongs without the quick pickling liquid.