Pikliz

Ingredients

• 500 g green cabbage
• 2 medium carrots
• 4 whole Scotch bonnet peppersSubstitute: habanero
• 250 ml white vinegarSubstitute: apple cider vinegar
• 3 tbsp lime juiceSubstitute: lemon juice
• 2 whole shallotsSubstitute: red onion
• 3 whole cloves
• 1 tsp black peppercorns

Instructions

1. 1

   Shred cabbage very finely. Julienne carrots into thin matchsticks. Thinly slice shallots.

2. 2

   Slice Scotch bonnet peppers thinly (with or without seeds depending on desired heat).

3. 3

   Toss all vegetables together in a large bowl with salt.

4. 4

   Heat vinegar with cloves, peppercorns, and a pinch of sugar until just simmering.

5. 5

   Pour warm vinegar over the vegetables and add lime juice. Toss well.

6. 6

   Pack tightly into clean glass jars, pressing down so liquid covers the vegetables.

7. 7

   Seal and refrigerate at least 3 days before eating. Pikliz improves with age and will last for weeks. Serve with everything.