Haitian Picklese - cooking recipe
Ingredients
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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
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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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