That was a phrase my mom and dad used about anything in the kitchen, pantry, garden, or field that was coming up on a decision point. Use it or lose it. Green beans going rubbery, cabbage going soft, beef thawed days ago, or maybe onions beginning to sprout.
In this case, a small section of red cabbage starting to get a bit soft, but still too good to waste. This somehow turned into a desire on my part to make the fam shrimp tacos in the near future. As everyone knows, shrimp tacos need a little pickled veg to really sparkle and shine. Like... say... pickled red cabbage.
- Some leftover raw red cabbage
- One cup apple cider vinegar
- Two cups water
- A tables spoon each of kosher salt and white sugar
- Half a dozen each whole allspice and black peppercorns
- Half a dozen frozen pearl onions (You DO have these in your freezer, right?)
- One big clove of garlic.
The Cabbage gets sliced thin, broken up, and packed into a quart mason jar. First drop in the frozen onions.
In a small sauce pan, combine everything but the garlic, and you can even toss that in too if you wish. Bring to a simmer and hold it there for a few minutes.
Using a canning funnel, pour the pickling mix over the cabbage till it's well covered or the jar is full, whichever comes first. Shove in that whole garlic clove on top. Put the lid on.
That's it. Leave it on the counter till it cools, and then into the fridge with it for at least 24 hours. Try to use it up within a week or two. In this house, that is not a challenge. We will have it with any Mexican, Asian, or German dish we make. Sometimes, just on a burger or on a salad.
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