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spicy-pickled-red-cabbage

Pickling is a great way to preserve leftover produce or free up space in your fridge. Don’t be surprised if you start throwing this on everything. It’s simple to make, keeps for months in the fridge, and instantly adds crunch, acidity, heat, and color to everything from rice bowls and sandwiches to roasted vegetables and fatty meats. Here I used Fresno chilies to add a mellow, fruity heat that builds over time, and garlic gives the brine a savory backbone. *Best Practices* – Use a mandoline or very sharp knife to get ultra-thin and even slices, which helps the cabbage absorb the brine faster and stay crunchy. – Salt and sugar are essential—not just for flavor, but for texture and preservation. Don’t skip either.– Feel free to play with add-ins. You can throw in whole spices like coriander seeds, mustard seeds, or black peppercorns. A few sprigs of dill or thyme can add freshness. You can even swap in jalapeños, Thai chilies, or crushed red pepper for a different kind of heat. – If you're using a glass jar, make sure it’s heatproof and clean. – You don’t need to sterilize for a quick pickle, but a hot rinse helps. – This recipe works with other firm veggies too. Try adding in thinly sliced red onion, carrot, or fennel for a mixed spicy pickle. – The pickling liquid can be reused once more—strain it and pour it over a new batch of cabbage or onions within a week or so

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