Pickled Cabbage

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We first made this pickled cabbage specifically for barbecue deviled eggs! We made so much more than needed though because it's a great condiment to have for sandwiches or even to make coleslaw.

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Making pickled cabbage

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1. First you'll add the water, cider vinegar, salt and sugar to a small sauce pot and heat on medium heat, stirring occasionally until everything is dissolved and making sure it comes to a simmer and does not boil.
2. Once the cable is cut, you'll put it into a mason jar or whatever you plan storing the pickles in.
3. As soon as the liquid starts to simmer, pour the brine over the cabbage and mix lightly to ensure all the cabbages are submerged. Put a lid on the container and store in the fridge overnight until fully chilled.

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And that's it! The longest part is having to wait overnight until it's fully chilled but you can store this in the fridge for a long time and have it for any dishes you plan to use it for.

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We'd love to hear how you used the pickled cabbage.

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Cheers and eat well!