PICKLED RED CABBAGE

Makes: about 6 cups

6 cups (1.5 L), thinly sliced red cabbage

2 cups (500 mL) pure white vinegar

1 cup (250 mL) water

1/4 cup (60 mL) granulated sugar

1 jalapeno, stemmed and halved lengthwise

4 tsp (20 mL) salt

10 coriander seeds

Pinch ground cumin

Place cabbage in a heatproof food-safe non-reactive container; set aside.

Combine vinegar, water, sugar, jalapeno, salt, coriander seeds and cumin in a medium nonreactive saucepan. Bring to a boil, stirring to dissolve sugar and salt. Reduce heat and simmer, uncovered, stirring occasionally, for 10 minutes. Remove from heat.

Strain hot vinegar mixture through a sieve into container with cabbage; discard jalapeno and coriander seeds. Cool mixture to room temperature, stirring occasionally.

Press down on cabbage to keep it submerged. Cover and refrigerate for at least 4 hours or up to 1 week, stirring occasionally.

To serve, remove cabbage from vinegar mixture. Discard vinegar mixture once all cabbage is used.