Do any of you absolutely love to ‘eyeball’ cook? You know, no measuring spoons, no recipes, just throwing ingredients together and using your good old fashioned trust of the old eyeballs? Its the only way I cook most times…my favorite way to cook. Which sounds silly, really, because I share recipes here. But most times, when Im trying to create a recipe, I eyeball it first…and if it turns out worthy to share with all of you…Ill go back and make it again and measure as I go and jot it down for you. True love, no?
But in this post, you are basically getting an “eyeball it” recipe and its such a goodie to keep in your back pocket. This Pickled Purple Cabbage works like a charm without using a measured-out recipe every single time. It’s so simple to do and is such a great condiment staple to keep in the fridge; for topping sandwiches, burgers salads, pitas, Buddha bowls, tacos, anything, really!
Pickled Purple Cabbage
Thinly Sliced Purple or Red Cabbage
Apple Cider Vinegar
Garlic Clove, peeled
Stuff as much cabbage as you are able into a 16 ounce mason jar. Pour in enough apple cider vinegar to cover the cabbage half way and then top with water until the jar is full. Toss in 1 Garlic Clove, 1 Tablespoon Honey and 1 Teaspoon Salt. Cover tightly with a lid and shake well. Let the jar sit on the counter for 4 hours, shaking occasionally to mix up the flavors. Store in the refrigerator for up to 1 week.