This bright and tangy pickled red cabbage is so pretty! The color is gorgeous, and the cabbage maintains a nice crunchy texture. Try it on your favorite sandwich. —Peggy Woodward, Shullsburg, Wisconsin
4 cups shredded red cabbage (about 1/2 medium head)
2 garlic cloves, halved
1 teaspoon whole peppercorns
1 cup water
1 cup cider vinegar
1 tablespoon sugar
2 teaspoons salt
In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.
Pickled Red Cabbage Tips
Can you use a different vinegar to make pickled red cabbage?