PICKLED RED CABBAGE & ONION RELISH
SERVES 5 CUPS
2 cups apple cider vinegar, plus more if needed
2/3 cup brown sugar (or coconut sugar)
1 tsp. salt
3 allspice berries
3 cloves
1 medium red onion, halved and very thinly sliced
3 cups shredded or very thinly sliced red cabbage
NUTRITIONAL VALUES
Calories: 122kcal
Fat: 0.4g (0.1g S.Fat)
Carbs: 26.9g
Protein: 1g
Sugar: 21.4g
Sodium: 487mg
METHOD
In a small pot, bring the vinegar, sugar, salt, allspice, and cloves to a boil. After about 1 minute, remove from the heat and set aside once the sugar has completely dissolved.
Fill a large pickling jar or an airtight container halfway with the onion and cabbage. Pour the vinegar mixture over the vegetables and toss to coat. If the vegetables aren't completely submerged, add more vinegar to cover them. Seal the container and shake vigorously to thoroughly combine. Refrigerate for 3 to 4 hours prior to use. Leftovers can be stored in the refrigerator for 7 to 10 days.
Fill a large pickling jar or an airtight container halfway with the onion and cabbage. Pour the vinegar mixture over the vegetables and toss to coat. If the vegetables aren't completely submerged, add more vinegar to cover them. Seal the container and shake vigorously to thoroughly combine. Refrigerate for 3 to 4 hours prior to use. Leftovers can be stored in the refrigerator for 7 to 10 days.
