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Pickled Cabbage and Onion

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    Pickled Cabbage and Onion

    These quick pickled vegetables add a tangy punch and wonderful colour to your tacos. This recipe can be made up to three days in advance and stored covered in the refrigerator.

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    1 cup (250 mL) water
    1 cup (250 mL) white distilled vinegar
    1/2 cup (125 mL) raw cane sugar
    2 tsp (10 mL) sea salt 
    1 tsp (5 mL) mustard seeds 
    4 cups (1 L) thinly sliced red cabbage
    1 small red onion, peeled and thinly sliced

    Bring water to a boil in saucepan or kettle. Place vinegar, sugar, salt, and mustard seeds in non-reactive heatproof container or bowl. Add boiled water and stir until sugar has dissolved. Stir in cabbage and onion, cover, and let stand for at least 2 hours at room temperature, stirring a couple of times during this period. The flavour is even better if chilled in refrigerator overnight before serving.

    Serves 10.

    Each serving contains: 42 calories; 1 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 9 g total carbohydrates (7 g sugars, 1 g fibre); 244 mg sodium

    source: "Taco Party", alive #376, May 2013

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    Pickled Cabbage and Onion

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