PICKLED RED CABBAGE

Ingredients

• ​6 cups thinly sliced red cabbage
• 2 cups pure white vinegar
• 1 cup water
• 1/4 cup granulated sugar
• 1 jalapeno, stemmed and halved lengthwise
• 4 tsp salt
• 10 coriander seeds
• Pinch ground cumin

Directions

1. ​Place cabbage in a heatproof food-safe non-reactive container; set aside.
2. Combine vinegar, water, sugar, jalapeno, salt, coriander seeds and cumin in a medium non-reactive saucepan. Bring to a boil, stirring to dissolve sugar and salt.
3. Reduce heat and simmer, uncovered, stirring occasionally, for 10 minutes. Remove from heat.
4. Strain hot vinegar mixture through a sieve into container with cabbage; discard jalapeno and coriander seeds. Cool mixture to room temperature, stirring occasionally.
5. Press down on cabbage to keep it submerged. Cover and refrigerate for at least 4 hours or up to 1 week, stirring occasionally.
6. To serve, remove cabbage from vinegar mixture. Discard vinegar mixture once all cabbage is used.