The perfect sweet and tangy condiment!
- 1/3 – 1/2 head red or green cabbage
- 1.5 cups apple cider vinegar
- 1 cup water
- 2 Tbsp sugar
- 2 garlic cloves, bruised
- 2 bay leaves
- 1 tsp kosher salt
- 1/8 tsp mustard seeds
Finely shred cabbage and pack into 1 quart glass jar. Combine all other ingredients in saucepan and boil 10 minutes. Pour over cabbage, push down garlic and leaves, and let sit on counter about 4 hours. When completely cool, cover tightly and refrigerate.
CAROL WING 