Quick Pickled Red Cabbage and Carrots
 
 
Makes about 4 cups
Ingredients
  • ½ small head red cabbage, thinly sliced
  • 2 carrots, peeled and cut into thin matchsticks
  • ½ cup water
  • ¼ cup apple cider vinegar
  • ¼ cup red wine vinegar
  • 2 teaspoons brown sugar
  • 2 teaspoons caraway seeds
  • 2 garlic cloves, smashed
  • 2 bay leaves
  • 1 teaspoon sea salt
  • freshly ground black pepper
Instructions
  1. Place cabbage and carrots in a glass jar with a lid.
  2. In a medium bowl, combine the water, apple cider vinegar, red wine vinegar and sugar; stir until sugar dissolves.
  3. Add the caraway seeds, garlic, bay leaves, salt and several grinds of black pepper. Pour over the cabbage and carrots.
  4. Seal jar and let sit for 4-5 hours at room temperature. Stir and transfer to the refrigerator to chill for at least 1 day or up to 2 weeks.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/quick-pickled-red-cabbage-carrots/