Tangy Cabbage Slaw for Tacos

Ingredients

4 cups shredded green cabbage

1 cup shredded purple cabbage

1 large grated carrot

1/2 small red onion thinly sliced

1-2 cloves thinly sliced garlic

Pickling Brine:

3/4 cup apple cider vinegar

1/4 cup water

1.25 tbsp sugar

1.5 tsp salt

1/2 tsp pepper

1/2 tsp celery seed (I omitted)

1/2 tsp mustard seeds (I omitted)

Optional: 1/2 tsp red pepper flakes or 1/2 sliced jalapeño

Directions

Bring brine to a boil until sugar and salt just dissolved. Pour over vegetables packed into a jar or bowl. Let cool at room temperature for 30 minutes then refrigerate for 2-4 ours or overnight