Pickled Red Cabbage

1 head of red cabbage (shredded as for coleslaw)
2 Ripe Jalapeno Peppers (seeded and finely chopped)
2 tsp Whole Mustard Seeds
4 T Rice Wine Vinegar
4 T Apple Cider Vinegar
3 T Brown Sugar
1 T Minced Garlic
1 tsp Kosher Salt
1 tsp Ground Black Pepper
3/4 tsp Allspice

Combine the shredded cabbage and chopped jalapenos in a large bowl and toss well.
Bring the mustard seeds, vinegars, sugar, garlic, salt, pepper and allspice to a simmer in a pan until the sugar dissolves, cool to room temperature and pour the mixture over the cabbage and peppers.
Toss the cabbage several times over an hour or so as it settles down to a smaller volume.
That’s it. Store it in a sealed container for at least a day. Toss it again before using.
Pickled Red Cabbage continues to taste great and holds it’s crunchy texture for weeks.
Serve it with anything included roasted or barbequed poultry, meat, fish, stir fries, sandwiches, pastas and more.