Ingredients
For the Slaw
- 4 cups finely shredded green cabbage — the crisp, neutral base of the slaw.
- 1 cup finely shredded red cabbage — adds color and a slightly peppery bite.
- 1½ cups fresh pineapple, cut into small thin pieces — brings natural sweetness and juicy tropical flavor.
- 1 large carrot, julienned or shredded — adds sweetness and extra crunch.
- ½ small red onion, very thinly sliced — contributes a sharp bite that mellows as it pickles.
- 1 red bell pepper, thinly sliced — adds color, sweetness, and crisp texture.
- 1–2 jalapeños, thinly sliced — the source of heat; adjust the amount based on your spice preference.
- 3 green onions, thinly sliced — a milder onion flavor with a fresh, grassy note.
- ¼ cup fresh cilantro, roughly chopped — added at the end for a burst of herby freshness.
For the Sweet & Spicy Pickling Brine 🍍🌶️
- ¾ cup apple cider vinegar (5% acidity) — the tangy base of the brine.
- ½ cup pineapple juice — reinforces the tropical pineapple flavor throughout the brine.
- ¼ cup water — balances the acidity of the vinegar.
- 3 tbsp fresh lime juice — adds brightness and a zesty citrus note.
- ¼ cup honey or granulated sugar — balances the acidity with natural sweetness.
- 1½ tsp kosher or pickling salt — essential for both flavor and the pickling process.
- 1 tsp freshly grated ginger — adds warmth and a signature zesty bite.
- 1 small garlic clove, finely minced — contributes bold, aromatic depth.
- ½ tsp red pepper flakes, optional — for those who want an extra kick of heat.
- ½ tsp coriander seeds — adds a subtle citrusy, floral note characteristic of many pickling brines.
- ¼ tsp freshly ground black pepper — rounds out the flavor of the brine.
Instructions
Remove any damaged outer leaves and the tough core from the cabbage. Finely shred the green and red cabbage using a sharp knife or mandoline, keeping the strands relatively thin so they absorb plenty of pickling flavor while maintaining their crunch.
Cut the pineapple into small, thin pieces, then julienne or shred the carrot. Thinly slice the red onion, bell pepper, jalapeños, and green onions. For a milder slaw, remove the jalapeño seeds and membranes before slicing.
Add the green cabbage, red cabbage, pineapple, carrot, red onion, bell pepper, jalapeños, and green onions to a large mixing bowl. Toss until the pineapple and colorful vegetables are evenly distributed, and reserve the cilantro for serving later.
Combine the apple cider vinegar, pineapple juice, water, lime juice, honey or sugar, salt, ginger, red pepper flakes, coriander seeds, and black pepper in a small saucepan. Warm gently over medium-low heat, stirring until the honey or sugar and salt fully dissolve. Remove the saucepan from the heat and stir in the minced garlic.
Let the brine cool for approximately 5–10 minutes so it’s warm rather than boiling hot. This helps preserve the cabbage’s crisp texture once the brine is poured over it.
Pour the warm brine over the cabbage mixture and toss thoroughly until everything is evenly coated. Gently toss and massage the mixture for approximately 30 seconds to help the cabbage begin absorbing the brine without crushing it.
Transfer the slaw and brine into clean glass jars or an airtight container. Pack the mixture fairly snugly, but be careful not to crush the pineapple or cabbage. Press the vegetables down so they’re in full contact with the brine.
Cover tightly and refrigerate for at least 2 hours. For the best balance of sweet, spicy, tangy, and crunchy flavors, let the slaw pickle for approximately 12–24 hours before serving.
Just before serving, toss in the fresh cilantro. Taste and add an extra squeeze of lime if you want an even brighter finish.
- Prep Time: 25 minutes
- Cook Time: 2–24 hours (12–24 hours recommended)
Nutrition
- Serving Size: 8-10