Pickled Coleslaw

Ingredients

• 1 head cabbage, finely sliced
• 1 onion, thinly sliced
• 3 large carrots, grated
• 1 green and 1 red bell pepper, seeded and finely chopped
• 1 large radish, grated
• pinch of oregano
• 1 small hot pepper, seeded and chopped (optional)
• oil for frying salt
• 1½ cups pineapple vinegar

Directions

More traditional method

1. Cut up 1 pineapple, peel included.
2. Put in large jar with 1 handful grapes, 1 sliced peach and pinch of oregano.
3. Cover with water, cover jar, and let sit on counter several days.
4. Strain liquid to use in recipe.

Substitution

1. Cover cabbage, carrots and radish with hot (not quite boiling) water, and let sit for 30 minutes.
2. Drain well.
3. Place cabbage in a large salad bowl.
4. Heat oil in a frying pan and sauté onion, hot pepper (if used), bell peppers, oregano and salt.
5. Stir into the cabbage mixture, mixing well.
6. Pour 1½ cups pineapple vinegar over the cabbage, stirring well to dress all the vegetables.