Pickled apples

This quick-pickled red cabbage is ready in just 2 hours and provides both pickled apples and a pop of color to tacos, salads, and sandwiches. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Quick-pickled cabbage is easy and convenient because it doesn’t need to be fermented and is ready to eat in as little as 2 hours. For the best flavor, however, refrigerate for 24 to 48 hours before serving. Because quick-pickled vegetables are not processed, they are not shelf-stable and must be stored in the refrigerator. Put the water in a saucepan and bring it to a boil over high heat.

Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes, if using. Put the shredded red cabbage in a bowl and then pour the hot brine over it. Place the lids on the jars and refrigerate for at least 2 hours before serving. This recipe can keep in the fridge for about seven days.