I recently discovered this new interest in pickling my produce. It’s quick, easy, and tastes great. But more importantly it is such a great way to preserve your food. I have pickled cucumbers, green beans, and beets this year. Looks like red cabbage is next! Pickled red cabbage pairs well on tacos or sandwiches, in salads, or straight out the jar by a fork! Who doesn’t love a simple vegetable pickle?