Pickled red cabbage is perfect for a variety of dishes! This tart and spicy condiment is quick to make and keeps in the refrigerator for a few weeks if it lasts that long!
1 small head red cabbage (sliced thin)
2 cups rice wine vinegar
1/2 inch slice of fresh ginger root (peeled)
1 teaspoon mustard seed (I prefer the brown ones)
1 clove garlic (peeled)
1/2 jalapeño (sliced and seeded)
1 tablespoon sugar
1 tablespoon salt
Place the sliced cabbage, ginger root, mustard seed, garlic clove, and jalapeño in a glass jar.
Heat the vinegar, sugar, and salt in a saucepan until boiling.
When the vinegar is boiling, gently pour over the cabbage and spices.
Let cool for 10 minutes.
Cover and keep in your fridge for up to two weeks.
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Keywords: pickled, red cabbage, BBQ, tacos, condiment, purple cabbage