Haitian Pikliz with Scotch Bonnet and Lime

What you need

• 300 g (10 oz) green cabbage, core removed, very thinly shredded
• 1 large carrot, peeled and cut into thin matchsticks
• 1 red bell pepper, seeded and cut into thin strips
• 1 small red onion, thinly sliced
• 3 scotch bonnet peppers, thinly sliced, seeds left in for full heat
• 3 whole cloves
• 1/2 tsp black peppercorns
• 1 tsp fine salt
• 1 lime, juiced
• 400 ml (1 2/3 cups) white vinegar

Method

Restated from the original video

1. 1

   Put on gloves before touching the scotch bonnets. Their heat burns skin and eyes.

2. 2

   Combine the cabbage, carrot, bell pepper, onion and scotch bonnets in a large bowl.

3. 3

   Sprinkle over the salt and lime juice. Toss with tongs until everything is evenly coated.

4. 4

   Pack the vegetables tightly into a clean 1 l (1 qt) jar, tucking the cloves and peppercorns in between the layers.

5. 5

   Pour in the vinegar until the vegetables are fully covered. Press them down with a spoon so no pieces float above the liquid.

6. 6

   Close the jar and leave it at room temperature for 2 hours.

7. 7

   Refrigerate for at least 24 hours before serving. The heat and sourness keep building for several days.

8. 8

   Serve cold, spooned onto fried meat or fish. Keep in the refrigerator, covered in vinegar, up to 3-4 weeks.

Imported from thatgirlcookshealthy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.