Haitian Pickled Slaw - cooking recipe

Ingredients

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

Preparation

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.
Stir in all of the remaining ingredients. Let the cabbage pickle, covered, in the refrigerator overnight. Stir it occasionally during that time.
Transfer the slaw to a clean 1 quart jar or 2 pint jars. The slaw will keep for several weeks in the refrigerator.