For this recipe, you may find it helpful to work with a julienne peeler, which makes easy work of preparing julienne carrots and other vegetables. You can buy a julienne peeler in most kitchen-ware shops.
1quartapple cider vinegar
Freshly ground black pepper, to taste
1 large headSavoy cabbage
3earssweet corn, kernels cut, about 3cups
1 medium red onion
1 large organic red bell pepper
¼ large pineapple
Measure the cider vinegar, sugar, sea salt, pepper, and cloves into a pot. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.
Meanwhile, core, slice, and coarsely chop the cabbage. Add this to a large bowl. Cut the carrots into thin julienne slices and add them to the bowl. Cut the kernels from the ears of corn and add them to the bowl. Peel and cut the onion in half, then cut each half into thin slices and separate them; add them to the bowl. Seed and coarsely chop the pepper and add to the bowl. Trim the pineapple, then cut into slices; cut the slices into small cubes and add them and any juices to the bowl. Using your hands or two wooden spoons, toss the vegetables and pineapple to combine.
Once the cider vinegar brine is hot and the sugar is dissolved, pour it evenly over the tossed vegetables and pineapple. Using two wooden spoons, toss to coat thoroughly. Taste for seasonings. Serve warm or cool to room temperature, tossing frequently to coat with the brine. After it has cooled to room temperature, cover and store in the refrigerator for up to a month. Toss again just before serving.