HOMEMADE PICKLED PURPLE CABBAGE

I love pickled vegetables because they enhance the longevity and adaptability of fresh produce. Consider the resilient purple cabbage, already a long-lasting vegetable (it can chill in the fridge for up to two months). But pickling takes it to a whole new level, infusing it with a vibrant, tangy crunch that can elevate salads, tacos, and bowls.

What's more, purple cabbage isn't just a condiment; it's a nutritional powerhouse, boasting high levels of vitamin C. Plus, with the ever-rising grocery bills, it's one of the best deals for antioxidants per unit cost. Currently, I've got a whole head of purple cabbage working its magic in about four different dishes. 😋

Recipe to make Pickled Purple Cabbage:

• Bring 1.5 cups of water to a boil.

• Remove from stove and add 1.5 cups vinegar like ACV.

• Add 1.5 tsp salt and 1.5 tsp maple syrup for sweetness. Let cool.

• Fill up your jars with cabbage and pour over liquid etc.

• Refrigerate for at least 2 hours before enjoying.

• Tip: Pickled cabbage lasts approximately 6 - 8 weeks in the fridge.