El Salvadoran Pineapple-Pickled Cabbage
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
5 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 small head green cabbage, cored and cut into very thin slices 1 small red onion, peeled, halved and cut into very thin slices 1 medium carrot, peeled and cut into very thin circles
1 cup diced fresh pineapple 1-1/2 teaspoons minced garlic 3/4 cup distilled white vinegar
1/4 cup pineapple juice 2 to 4 jalapenos or other fresh chiles of your choice, cut into thin slices salt and freshly cracked black pepper to taste



1 In a large nonreactive bowl, combine all ingredients and toss to mix well. Allow mixture to stand, covered and refrigerated, for about 12 hours, stirring occasionally. This pickle will keep, covered and refrigerated, about 1 week. This pickle is good with grilled pork chops or roasted chicken and a pile of fresh tortillas.

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