Red Cabbage Pickle

Ingredients

• 1 medium head (about 2 lbs) Red cabbage, thinly sliced (Core removed before slicing)
• 0.25 cup Salt (For drawing out moisture)
• 3 cups White vinegar or apple cider vinegar (Enough to cover the cabbage)
• 1 small beet Red beetroot, thinly sliced (For color enhancement)

Instructions

1. 1Thinly slice the red cabbage and place in a large bowl. Sprinkle salt evenly over each layer of cabbage as you add it to the bowl. Mix well to ensure all cabbage is coated with salt.
2. 2Cover the bowl and let the salted cabbage sit at room temperature for 24 hours. The salt will draw out moisture from the cabbage.
3. 3After 24 hours, transfer the cabbage to a colander and allow all the salt water to drain completely. Rinse lightly with cold water if desired to remove excess salt, then drain thoroughly.
4. 4Pour the vinegar into a large pot and bring to a rolling boil over high heat.
5. 5Place the drained cabbage in a large heat-safe pan or bowl. Add the sliced beetroot. Pour the boiling vinegar over the cabbage and beetroot, ensuring everything is completely covered. Stir gently to combine.
6. 6Allow the cabbage and vinegar mixture to cool completely to room temperature.
7. 7Once completely cool, transfer the pickled cabbage and liquid into clean glass bottles or jars. Cork or seal tightly. Store in the refrigerator for up to 3 months.