Step 1

In a pot, add the vinegar, water, sea salt, sugar and peppercorns. If using any other additional seasonings, add them now too. Stir together. Bring to a boil for 2 minutes.

Step 2

Add in the red cabbage, and allow to boil for 2 minutes with the red cabbage. If making pickles with cucumbers, wash, dry and slice the cucumbers. Add them tightly packed to a mason jar (you might need two jars). Set aside for now (don't place them into the boiling liquid for best crunch).

Step 3

Remove from heat, let cool for 1 minute, then pour into a mason jar large enough to hold everything and that also allows the red cabbage to be completely covered in the vinegar mixture. Add in the lime slices (optional) and swirl together to mix everything together.If making pickles, pour the liquid into the mason jar(s) and completely cover the cucumbers.

Step 4

Allow the mixture to cool completely to room temperature. You can serve immediately once cooled, but if you let it sit and continue to pickle, the flavours meld incredibly. I tried mine three days later and they were perfect. A week is even better. They will last several weeks in your fridge in a mason jar that has the cover tightly screwed on.

Step 5

Enjoy!