You can enjoy these pickled vegetables alone or over your favorite sandwich.
Ingredients
For the brine
- 1 cup rice vinegar
- ½ cup water
- ¼ cup sugar
- ½ teaspoon celery seed
- ½ teaspoon red pepper flakes
- ½ teaspoon turmeric
- ½ mustard seed
- 1 tablespoon salt
For the vegetables
- ½ red cabbage, shredded
- 1 cucumber, sliced thin
Preparation
Mix all brine ingredients in a pan over medium heat. Bring to a boil. Stir making sure sugar and salt are dissolved. Set aside to cool.
Add cabbage and cucumber to a canning jar, pour cooled brine over vegetables and seal. Will keep refrigerated for up to three—four weeks.
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Perfect topping for tacos and sandwiches. Try these pickled ingredients over Edible Indy's Cuban Pork recipe.
