Haitian Pickled Slaw

• distilled white vinegar↗2 cups
• water↗2⁄3 cup
• salt (to taste)↗1 tablespoon
• sugar (optional)↗1⁄2 teaspoon
• green cabbage, cored and thinly sliced (5 to 6 cups)↗1⁄2
• medium onions, thinly sliced↗2
• garlic cloves, minced↗3
• carrots, peeled and shredded↗2
• scotch bonnet chili↗1 -2

Step-by-step instructions

1. 1

   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.

2. 2

   Stir in all of the remaining ingredients. Let the cabbage pickle, covered, in the refrigerator overnight. Stir it occasionally during that time.

3. 3

   Transfer the slaw to a clean 1 quart jar or 2 pint jars. The slaw will keep for several weeks in the refrigerator.