Pikliz

Ingredients

• 300 g Green Cabbage
• 1 pcs Carrot
• 1 pcs Scotch Bonnet Pepper
• 2 pcs Garlic
• 4 pcs Whole Cloves
• 60 ml Lime Juice
• 180 ml White Vinegar
• 1 tsp Kosher Salt
• 1 pcs Shallot

Method

1. Thinly slice {green_cabbage}, julienne {carrot}, and thinly slice {shallot}, {scotch_bonnet_pepper}, and {garlic} so the pickle softens evenly and stays crisp.
2. In a nonreactive bowl, toss {green_cabbage}, {carrot}, {shallot}, {scotch_bonnet_pepper}, and {garlic} with {kosher_salt} and {whole_cloves} until the vegetables start to wilt slightly.
3. Pour {white_vinegar} and {lime_juice} over the seasoned vegetables, press them into a jar, and let the pikliz stand refrigerated until sharp, fragrant, and lightly softened.
4. Stir the {green_cabbage} mixture, taste and adjust with more {kosher_salt} if needed, then serve cold for maximum crunch and bright acidity.