Sanitize your jars: For food safety reasons, it's always a good idea to make sure your jars are properly cleaned before using. The best method is to place the jars and lids in a large pot, cover with water and bring to a boil. Boil for 10 minutes, then use clean tongs to remove and place on a clean dish towel to air dry. 

Let the brine cool completely before adding a lid to the jar. Since the brine will be releasing steam, adding the lid prematurely will pressurize the contents of the jar and could cause the jar to crack. However, make sure the brine is still hot when you pour it over the cabbage to ensure the vegetables become properly pickled.

Storage: If you're not canning it (we usually don't), you can seal with a lid (once cooled!) and store in your fridge for 2-3 weeks.

Canning: For a quick primer on canning, you can check out our Easy Strawberry Rhubarb Jam (No Pectin) post, or check out this helpful resource. You can definitely can this recipe via water bath, and keep it stored for much longer.

Vinegar: You can sub out the vinegar with another vinegar of choice, like red wine vinegar, rice wine vinegar, regular white vinegar, etc. 

Pickling spices: For more flavor, add classic pickling spices to the brine, like peppercorns, dill seed, mustard seed, coriander, red pepper flakes, etc.