Pickled Cabbage or Onions

1. Shred cabbage with number 4 cone.
2. Add cabbage to a large bowl with other ingredients and stir. Pickle: Seal jar and shake, or stir bowl and cover.
3. Set on the counter for at least 2 hours (up to 6), shake or stir occasionally
4. Store tightly sealed in the refrigerator for 2 to 3 weeks. Serve with salads, wraps, tacos, sandwiches, burgers or as a side dish.

Pickled Onions:

1 cup water

1/2 cup apple cider vinegar

1 tablespoon sugar

1½ teaspoons kosher salt

1 red onion, thinly sliced (number 4)

1. Combine liquid and stir.

2. Place onions in a jar and pour liquid over it. Store at room temp for 1 hour and then in the refrigerator.