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PREP TIME: 10 minutes
ACTIVE TIME: 10 minutes
INACTIVE TIME: 3 to 4 hours
2 cups apple cider vinegar, plus more if
⅔ cup brown sugar (or coconut sugar)
1 teaspoon salt
3 allspice berries
3 cloves
1 medium red onion, halved and very thinly
3 cups shredded or very thinly sliced red
1. Combine the vinegar, sugar, salt,
allspice, and cloves in a small pot and
bring to a boil. Once the sugar has
completely dissolved, after about 1 minute,
remove from the heat and set aside.
2. Pack the onion and cabbage in a large
pickling jar or an airtight container. Pour the vinegar mixture over the vegetables. If the vegetables are
not completely submerged, add more vinegar until they are. Seal the container and shake to fully
combine. Refrigerate for 3 to 4 hours before using. Leftovers will keep in the fridge for 7 to 10 days.