SERVES 6

INGREDIENTS

• 1 small red onion, halved and sliced thin
• 2 jalapeño chiles, stemmed and sliced into thin rings
• 1 cup white wine vinegar
• 2 tablespoons lime juice
• 1 tablespoon sugar
• Salt and pepper
• 3 cups shredded green cabbage

INSTRUCTIONS

1. Combine onion and jalapeños in medium bowl.
2. Bring vinegar, lime juice, sugar, and 1 teaspoon salt to boil in small saucepan.
3. Pour vinegar mixture over onion mixture and let sit for at least 30 minutes, or refrigerate for up to 2 days.
4. Transfer ¼ cup pickling liquid to second medium bowl, add cabbage, ½ teaspoon salt, and ½ teaspoon pepper and toss to combine.