400 g (½ small head) white cabbage – thinly sliced

250 g (3 medium) red bell peppers – sliced

200 g (2 medium) carrots – grated

60 g (4 tbsp) rock salt

60 g (4 tbsp) garlic – rough chopped

400 g (14 oz) water

120 g (8 tbsp) apple cider vinegar

4 slices of lemon with rind

1. Finely chop the white cabbage and add to a large salad bowl. Cut the red bell pepper into thin ribbons and about 2 in or 5 cm lengths, adding to bowl. Peal and grate carrot using large holes, adding to bowl. Toss well
2. Place 7.4 oz or 210 g of the coleslaw mixture into each jar. Spoon 1 tbsp or 15 g of rock salt into each jar. Rough chop the garlic and add 1 tbsp or 15 g to each jar. Pour in 3.5 oz or 100 g of water into each jar. Spoon in 2 tbsp or 30 g of apple cider vinegar to each jar. Place lid on jar and shake.
3. Place one lemon slice on top of the coleslaw in each jar. Refrigerate and let develop for 3 days. Serve and enjoy!

This is a quick pickle coleslaw, best used within 2 or 3 weeks.