Tangy Purple Cabbage and Red Pepper Quick Pickle (Diabetic-Friendly)

1.Prepare the vegetables: In a large, heat-proof bowl or clean glass jar (at least 1.5 liters capacity), combine the shredded purple cabbage, sliced red bell peppers, and sliced onion (if using). Pack the vegetables down slightly.

2.Prepare the brine: In a medium, non-reactive saucepan, combine the white vinegar, apple cider vinegar, water, erythritol/sweetener, low-sodium salt, mustard seeds, black peppercorns, and bay leaves.

3.Heat the brine: Bring the mixture to a rolling boil over medium-high heat, stirring until the sweetener and salt are completely dissolved. Allow the brine to boil gently for 1 minute to infuse the spices.

4.Pour the brine: Carefully pour the hot brine directly over the packed vegetables in the bowl or jar. Ensure the liquid fully submerges the vegetables. Use a clean utensil to gently press the vegetables down to release any air bubbles.

5.Cool and rest: Let the pickle mixture cool completely to room temperature (about 1 to 2 hours). The cabbage will soften slightly and turn a brighter pink/purple color as the vinegar works.

6.Refrigerate: Once cooled, seal the jar tightly. Refrigerate the pickle for at least 24 hours before serving to allow the flavors to fully develop. The pickle will keep well in the refrigerator for up to 3 weeks.