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Pickled Cabbage

Meal: 42 Protein: 1 g Carbs: 10 g Fat: 0 g

Serving size 18 42 cal Protein: 1 g Carbs: 10 g Fat: 0 g

Ingredients

  • ½ lARGE Cabbage , sliced
  • 2-3 Shallots , sliced
  • 1 Jalapeno , sliced
  • 1" Gingerroot , sliced
  • 2-3 Cloves Garlic , sliced
  • 4 C Vinegar (rice, wine, champagne, ACV, or other)
  • 2 Tbsp Sugar
  • 2 Tbsp Sea Salt (no iodine)

Directions

  1. Prepare all vegetables and place in jar.
  2. In a pan over medium heat, melt sugar and salt in vinegar.
  3. Pour vinegar mixture over vegetables, ensuring all vegetables are covered.
  4. Pickles will keep (refrigerated) for up to two weeks.
Sandy
  • Hurdle 9: Prepared Foods
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