Pickled Red Cabbage

Instructions

1. Prepare the cabbage
   Remove the outer leaves of the cabbage and cut it into quarters. Remove the core from each quarter, then slice the cabbage into thin strips or shred it using a food processor. Place the shredded cabbage in a large bowl and sprinkle with salt. Massage the salt into the cabbage for about 2 minutes until it starts to soften and release liquid.
2. Make the pickling liquid
   In a medium saucepan, combine the vinegar, sugar, peppercorns, bay leaves, cloves, mustard seeds, and cinnamon stick. If using juniper berries, add those as well. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar. Once boiling, reduce heat and simmer for 2 minutes.
3. Combine ingredients
   Add the sliced red onion and minced garlic to the bowl with the cabbage. Pour the hot pickling liquid over the cabbage mixture, making sure all the cabbage is submerged. Allow the mixture to cool to room temperature, stirring occasionally.
4. Pickle the cabbage
   Once cooled, transfer the cabbage and pickling liquid to sterilized glass jars with tight-fitting lids. Make sure the cabbage is completely covered by the liquid. Seal the jars and refrigerate for at least 24 hours before serving, though the flavor improves after 2-3 days. The pickled cabbage will keep in the refrigerator for up to 2 months.
5. Serve and enjoy
   Drain the pickled cabbage before serving. It makes an excellent accompaniment to rich meats like pork, duck, or sausages, and adds a vibrant crunch to sandwiches, tacos, and salads. The pickling liquid can also be reserved and used as a flavorful vinaigrette base.