Ingredients
4 cups shredded red cabbage (about 1/2 medium head)2 garlic cloves, halved1 teaspoon whole peppercorns1 cup water1 cup cider vinegar1 tablespoon sugar2 teaspoons salt
Preparation
In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.
