Enjoy this pickled cabbage and carrot mixture as a side, salad, or condiment!

Ingredients (organic/biodynamic)

• 1 ½ c. white cabbage, sliced
• 1 clove garlic, peeled and cut in half
• 1 c. carrot, sliced
• ¼ c. jalapeño, sliced
• 1 tsp. Celtic Sea Salt®
• ½ tsp. peppercorns
• 1 ½ c. apple cider vinegar

Instructions:

1. Place the white cabbage, carrot, jalapeño, and garlic in a sterilized medium glass jar with a lid.
2. Add the salt and peppercorns to a small bowl, and stir until the salt is completely dissolved.
3. Pour the vinegar mixture into the jar, covering the sliced veggies.
4. Press the veggies down so all the pieces are submerged.
5. Cover with a tight-fitting lid and chill for two days for flavors to combine.
6. Enjoy! The pickled vegetables can be stored in the refrigerator for up to three weeks.

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