Pickled Red Cabbage

 From Love and Lemons Every Day Cookbook - this is meant to go on vegetarian portobello Reuben sandwiches

It was easy to make (especially since I just combined all the ingredients, without looking at the directions!), and can keep in the fridge for at least 2 weeks.

INGREDIENTS:

1.5 cups packed shredded red cabbage

1/2 cup thinly sliced red onion

1 garlic clove, smashed

1 tsp sea salt

3/4 cup apple cider vinegar

3/4 cup water

1/2 tsp caraway seeds

1 tsp cane sugar

DIRECTIONS (not followed):

1. Place the cabbage, onion, garlic and salt in a 16 oz lidded jar. 

2. In a small pot over medium heat, simmer the apple cider vinegar, water, caraway seeds, and sugar until the sugar is dissolved, about 1 minute.

3. Pour the brine over the cabbage mixture in the jar.  Cover, shake gently, then uncover and let cool to room temperature.  Chill for at least 1 hour.