Pickled Red Cabbage

This tangy and vibrant pickled red cabbage is the perfect addition to sandwiches, salads, and tacos.

Ingredients - Serves 8

In a saucepan, combine the apple cider vinegar, water, sugar, salt, cloves, peppercorns, and bay leaf. Bring to a boil and stir until the sugar and salt are dissolved.
Place the sliced red cabbage in a large glass jar or container.
Pour the hot vinegar mixture over the cabbage, making sure it is completely submerged.
Cover the jar or container with a lid and let it cool to room temperature.
Once cooled, refrigerate the pickled red cabbage for at least 24 hours before serving.
Serve as a side dish or as a topping for sandwiches, salads, or tacos.