Ingredients
- 600 g Habanero chilli peppers
- 200 g carrots, cut in rings
- 200 g pineapple cubes
- 5 garlic cloves whole
- 1 tablespoon + ½ teaspoon ginger, minced
- 1 liter water
- 24 g salt
- 1 cabbage leaf
- 440 g tin crushed pineapple with syrup
- 2 cups sugar
- 2 cups white vinegar
- 1 x 2 liter fermentation jar
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