INGREDIENTS
- 1 small cabbage, thinly sliced about 2 lbs.
- 2 medium carrots
- 1 medium bell pepper any color
- 2 cups water
- 7 tbsp. sugar
- 1 tbsp. salt
- 6 tbsp. distilled white vinegar 5% acidity
- ⅓ cup olive oil
INSTRUCTIONS
- Thinly slice the cabbage and bell pepper. Shred the carrot. Place the vegetables in a large bowl and mix well.1 small cabbage, thinly sliced,2 medium carrots,1 medium bell pepper
- Transfer the cabbage mix into a glass jar, packing tightly.
- In a small saucepan, bring the water, sugar, and salt to a boil. Remove the pan from the heat and add the vinegar and olive oil. Give it a stir, and pour the marinade into the jar with the cabbage.*
- 2 cups water,7 tbsp. sugar,1 tbsp. salt,6 tbsp. distilled white vinegar,⅓ cup olive oil
- Cool completely and transfer it to the fridge. Allow at least 12 hours to pickle. Serve.
NOTES
* NOTE: At first the liquid will not cover all of the cabbage, but as it starts to soften, it will be fully covered after just a few hours.
