Quick Pickled Ginger Red Cabbage

  • 2 cups sliced red cabbage
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon pink peppercorns
  • ½ cup water
  • ½ cup rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  1. Pack a mason jar or small heat-proof container with the cabbage, ginger, and peppercorns.
  2. In a saucepan, mix together the water, rice vinegar, honey, and salt. Heat and stir until the salt and honey dissolve into the water and vinegar. Pour over the cabbage, making sure all the vegetables are submerged. Seal and allow to rest at room temperature until the brine cools slightly and the jar is warm to the touch but not hot. Transfer to the refrigerator and chill.
  3. Enjoy straight from the jar for up to 2 weeks.
Author: Shaina Olmanson
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Recipe by Food for My Family at http://foodformyfamily.com/recipes/rice-bowls-with-quick-pickled-ginger-red-cabbage