1/4head purple cabbage, smallcan use green as substitute
1/4tspmustard seedwhole
2eachcloveswhole
1/4tspblack peppercorn
1/4tspcelery seed
1/2stickcinnamon
2eachbay leaves
1/4eachyellow onionthinly sliced
Vinegar Brine
1 cupwhite vinegar
1cupwater
2tbspsugar
1tbspsalt
Instructions
Cabbage Preparation
Wash the cabbage and shred thinly into bite-size pieces. You're going to use enough (depending on the specific size) in this recipe to fill 16 oz. jar.
Add the cabbage, mustard seed, cloves, black peppercorn, celery seed, cinnamon stick, bay leaves, and yellow onion into your jar. Don't worry that the spices settle at the bottom, they will rise up again and evenly distribute their flavor when you add the brine.
Preparing the Brine
Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
As soon as it reaches a good boil, pour it over the cabbage mixture in the jar until the cabbage is just covered.
Put the top on immediately and put into the refrigerator.
Leave in refrigerator overnight before eating.
Notes
You can substitute green cabbage if desired or purple not available. It will have a different look and be slightly less sweet and soft than the purple cabbage.