20 min
PREP TIME
14
INGREDIENTS
INGREDIENTS 15 SERVINGS
- 2 cups (500 milliliters) shredded green cabbage , 1/2 medium head
- 1 cup (250 milliliters) shredded carrot , about 2 medium carrots
- 1 cup (250 milliliters) very thinly sliced onion , 1 medium onion
- 1 cup (250 milliliters) sliced green onion , cut diagonally, about 10 green onions
- 1 cup (250 milliliters) very thinly sliced bell pepper , use a mix of red, orange and yellow peppers
- 1/4 cup (60 milliliters) very thinly sliced habanero pepper or scotch bonnet peppers , about 4 small peppers
- 12 Cloves Whole
- 1 tablespoon (15 milliliters) Pepper, Whole Black
- 1 teaspoon (5 milliliters) pink peppercorns
- 2 teaspoons (10 milliliters) salt
- 1 tablespoon (15 milliliters) dark brown sugar
- 1 cup (250 milliliters) white vinegar
- 1/4 cup (60 milliliters) fresh lime juice
- 1/4 cup (60 milliliters) fresh orange juice
Preparation
- 1 Place cabbage, carrot, onions, bell peppers and habanero in large bowl. Add cloves, peppercorns, salt and sugar, tossing to mix well. Add vinegar and citrus juices; mix well.
- 2 Transfer vegetable mixture to 2 clean quart-size (1 liter) glass jars or large plastic container with lid. Divide brine mixture evenly between jars. Close lid and seal tightly.
- 3 Refrigerate overnight or up to 3 days, shaking occasionally, until ready to serve. Store in airtight container in refrigerator up to 3 weeks. Serve with Crispy Mala Chicken Sandwich.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
