Vegan MoFo - I can pickle that...

I love pickles more than most things. The tangy, salty, sour flavors are so satisfying to me and are something I am always craving. I love cured cabbage on tacos so decided to try my hand at it. I used a basic brine and it turned out delicious! Still crunchy but gets more pickled the longer you let it sit. 

Lightly Pickled Cabbage

1 head cabbage thinly sliced

1.5 cups water

1 cup white vinegar

1/2 cup Apple cider vinegar

1/4 cup agave nectar

1 Tbsp molasses

2 Tbsp salt

pinch of celery seeds and black pepper  

Stuff your cabbage into large sterilized canning jars. Bring all other ingredients to a boil until salt is dissolved completely. Carefully, slowly, pour hot brine over the cabbage in the jar so it is completely covered. Put your lids on the jar and store refrigerated. Unlike sauerkraut or traditional pickles which take a good amount of time, this is tasty within a couple hours and should be eaten within a couple weeks. Wonderful on its own, mixed with roasted veg (OMG a can of beets mixed in makes a crazy good treat), on tacos, on veggie dogs, you name it! Enjoy.