Ingredients
Equipment
Method
- Shred cabbage finely, julienne carrots, and thinly slice bell peppers and onion.
- Combine all vegetables in a large bowl. Add salt and toss well.
- Pack the vegetables tightly into a clean wide-mouth mason jar, pressing down firmly with a wooden spoon.
- Tuck whole scotch bonnet peppers, thyme sprigs, peppercorns, and cloves between the vegetables.
- Pour white vinegar and lime juice over everything until vegetables are fully submerged.
- Seal the jar and shake gently to distribute everything.
- Refrigerate for at least 24 hours before serving. 48-72 hours is ideal.
- Taste and adjust salt before serving. Shake the jar before each use.
Notes
Keep scotch bonnets whole for moderate heat, slice them for maximum fire. The pikliz gets spicier the longer it sits — check it after a week. Use gloves when handling hot peppers.
