Pickled Red Cabbage & Onions

A bright, zippy condiment that adds crunch and color to everything from bagels and eggs to roasted vegetables and grain bowls.

Ingredients:
2 cups red cabbage, thinly sliced
½ red onion, thinly sliced
¾ cup apple cider vinegar (or white wine vinegar)
¾ cup water
1 tablespoon honey (or sugar)
1½ teaspoons sea salt
½ teaspoon black peppercorns
½ teaspoon mustard seeds (optional)
1 small clove garlic, lightly crushed (optional)

Method:
1. In a medium bowl or jar, combine the cabbage and red onion.

2. In a small saucepan, bring the vinegar, water, honey, and salt to a gentle simmer, stirring until dissolved. Remove from heat and add peppercorns, mustard seeds, and garlic, if using.

3. Pour the warm brine over the cabbage and onions, pressing them down so they’re fully submerged. Let sit at room temperature for 20–30 minutes, then transfer to the refrigerator.

4. The vegetables are ready to enjoy once cooled, and will keep well, refrigerated, for up to one week.