This was something my grandmother made every thanksgiving without fail.  If you like pickled stuff (and I do) you should like this simple side dish.

The recipe calls for 1/4 cup of kosher salt, That seems to make it just a bit on the salty side for me, so I usually use just a couple tablespoons less than 1/4 cup.

Ingredients:

• 1 head red cabbage, shredded
• 1 cup vinegar
• 2 cups water
• 1/4 cup kosher salt

Combine the vinegar, water, and salt in a pan over medium heat.  Stir until the salt is completely dissolved.

Pack cabbage in glass jars or other suitable container and cover with brine.  Refrigerate for at least 4 days before serving.

I’d imagine this would keep for several weeks in the fridge, it never lasts that long in my house, because I have it all eaten before it has a chance to go south.

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