1. Prepare the vegetables. Add the shredded green cabbage and red cabbage to a large mixing bowl. Add the julienned or grated carrot, the sliced red, yellow, and orange bell peppers, and the thinly sliced red onion. Toss everything together well so the colors and textures are evenly distributed.

2. Make the brine. In a saucepan, combine the apple cider vinegar, water, honey, pickling salt, mustard seeds, celery seeds, black peppercorns, and the smashed garlic clove, if using.

3. Heat the brine. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally until the honey and salt have fully dissolved. Once dissolved, remove the pan from the heat.

4. Pack the vegetables. Transfer the mixed vegetables into a large, clean glass jar or an airtight, refrigerator-safe container. Pack the vegetables in firmly — pressing down gently to fit as much as possible — but be careful not to crush or bruise them.

5. Add the brine. Carefully pour the warm brine over the packed vegetables, making sure everything is well coated and the vegetables are mostly submerged in liquid. It’s fine if a few pieces peek above the brine line, as the volume will settle and compact slightly as it chills.

6. Cool and refrigerate. Let the container cool to room temperature on the counter before sealing it with a lid. Once cooled, transfer it to the refrigerator.

7. Let it pickle. Allow the slaw to chill for at least 3 to 4 hours to let the flavors meld and the vegetables soften slightly. For a deeper, more developed pickled flavor, let it rest in the fridge overnight.

8. Serve. When ready to eat, drain off any excess brine and serve the slaw cold. It’s fantastic alongside pulled pork, burgers, tacos, sausages, grilled chicken, sandwiches, or any barbecue spread.