If you open my fridge, you can usually find a large jar of this pickled topping. Great on everything from sandwiches to breakfast savory oatmeal bowls , I think you’ll enjoy how easy it is to make as much as how tasty it is.
This is another recipe that I usually just wing, eyeballing the amounts based on how much I want to make. However, here is an estimate of the measurements for first timers to this quick pickling.
1 Red Onion
1 cup Red Cabbage
1 cup Apple Cider Vinegar
2 tablespoons of sugar (coconut sugar works well but if refined is all you have, go for it!)
1 1/2 teaspoons kosher salt
*Optional : 1 thinly slices jalapeño
Slice the onion and cabbage as thin as possible, preferably on a mandolin slicer for super thin and even slices. Pack the sliced veggies into a large glass jar, or glass container with a tight lid.
In a small bowl, whisk together sugar, salt and vinegar until the salt and sugar are dissolved. Pour the liquid over the cabbage and onion mixture, and let sit at room temperature for at least one hour before digging in.
Refrigerated leftovers will last up to two weeks.