Haitian Pickled Slaw
Ready In: 15 mins
Yields: 1 quart
Ingredients
- 2 cups distilled white vinegar
- 2⁄3 cup water
- 1 tablespoon salt (to taste)
- 1⁄2 teaspoon sugar (optional)
- 1⁄2 head green cabbage, cored and thinly sliced (5 to 6 cups)
- 2 medium onions, thinly sliced
- 3 garlic cloves, minced
- 2 carrots, peeled and shredded
- 1 -2 scotch bonnet chili
Directions
- Whisk the vinegar, water, and salt and sugar, if using, together in a nonreactive large mixing bowl until all of the salt (and sugar) dissolves.
- Stir in all of the remaining ingredients. Let the cabbage pickle, covered, in the refrigerator overnight. Stir it occasionally during that time.
- Transfer the slaw to a clean 1 quart jar or 2 pint jars. The slaw will keep for several weeks in the refrigerator.
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