Tangy Low-Carb Pickled Cabbage

1In a large mixing bowl, combine the sliced green cabbage, red cabbage, julienned carrot (1 large), and sliced red bell pepper (1). Toss them together to mix evenly.

2In a medium saucepan, combine the apple cider vinegar (1 cup), water (½ cup), sea salt (1 tablespoon), erythritol, mustard seeds (1 teaspoon), celery seeds (1 teaspoon), black peppercorns (1 teaspoon), sliced garlic (2 cloves), and bay leaf (1). Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the salt and sweetener.

3Once the pickling liquid reaches a boil, remove it from the heat and let it cool slightly for about 5 minutes.

4Pour the warm pickling liquid over the mixed vegetables in the bowl. Use a spoon to press the vegetables down so they are fully submerged in the liquid.

5Cover the bowl with a lid or plastic wrap and let it sit at room temperature for about 1 hour to allow the flavors to meld.

6After 1 hour, transfer the pickled cabbage mixture to a large glass jar or airtight container. Ensure the vegetables are fully submerged in the liquid.

7Seal the jar or container and refrigerate for at least 24 hours before serving to allow the flavors to develop further.

8Serve the tangy low-carb pickled cabbage as a crunchy and zesty side dish with your favorite meals. It can be stored in the refrigerator for up to 2 weeks.