By Diana Rattray for Spruce Eats – submitted by Lori, Yorkville CSAFrom Diana Rattray: “This quick-pickled cabbage is a delicious condiment to have on hand since it goes with just about everything. In addition to the tangy flavor, pickled red cabbage brings a pop of bright color to a plate; when the acidic vinegar brine comes into contact with the cabbage, the vegetable goes from deep purple to a beautiful shade of red. “Quick-pickled cabbage is easy and convenient because it doesn’t need to be fermented and is ready to eat in as little as 2 hours. (For the best flavor, however, refrigerate for 24 to 48 hours before serving.) Because quick-pickled vegetables are not processed, they are not shelf-stable and must be stored in the refrigerator.”