Ingredients

• 3 cups water

• 1 cup apple cider vinegar

• 1/2 cup sugar

• 1-star anise

• 12 black peppercorns

• 1 teaspoon coriander seeds

• 1 teaspoon fennel seeds

• 2 bay leaves

• 2 sprigs fresh thyme (broken into short pieces)

• 2 garlic cloves (crushed)

• 2 cups finely shredded green cabbage (about 1/2 pound)

• 1 cup matchstick-cut carrots

• 1 red onion (thinly sliced)

• Optional: 1 jalapeño pepper (sliced 1/4-inch thick)

Instructions

• Combine the water, vinegar, sugar, peppercorns, coriander, fennel, bay leaves, thyme, and garlic in a medium saucepan. Bring to boiling over high heat; immediately remove from the heat and set aside to cool at room temperature.

• Combine the cabbage, carrots, and onions in a large, heatproof bowl, add the jalapeño if using, and toss the vegetables to mix well.

• Pour the pickling liquid through a mesh strainer into another saucepan; discard the spices. Bring the liquid back to boiling and then pour it over the cabbage mixture; stir gently to mix. Cover the bowl and refrigerate until the vegetables are pickled—for at least 24 hours and up to 3 days.