Instructions: Slice cabbage.

Put cabbage in a bowl, sprinkle with salt, and leave to stand for 30 minutes.

Peel and cut onion into rings. Seed and cut capsicum into 0.5cm wide strips.

Pack vegetables into a large jar, add peppercorns, bayleaves and brown sugar. Fill jar half full and add water until all the vegetables are covered.

Store in the refrigerator for up to 2 weeks.

Serve with cold meats, roasts or grills.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.