Haitian Picklese - cooking recipe

Ingredients
    Ingredients
    6 scotch bonnet peppers
    2 cups cabbage, thinly sliced (or shredded)
    1/2 cup carrot, thinly sliced (or shredded)
    1/4 cup onion, thinly sliced (or shredded)
    1/4 cup green peas (frozen)
    4 whole cloves
    1 teaspoon salt (optional)
    8 -10 peppercorns
    3 cups vinegar
Preparation
    Snip off the stem of the peppers, cut each into 4 pieces, and keep the seeds.
    Place hot peppers, cabbage, carrots, onion, green peas, cloves, salt, and peppercorns in a quart-size jar, then add the vinegar.
    Close jar tightly and let sit at least 24-48 hours before using. Once you commence using it, store in the refrigerator. It lasts for months.

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