← Nouns Cooking · Caribbean

Ingredients

• 300 g Cabbage, very finely shredded
• 2 Carrot, grated or cut into thin matchsticks
• 1 small onion, thinly sliced
• 1 Bell pepper, thinly sliced
• 3 Spring onion, thinly sliced
• 4 Scotch bonnet chilli, thinly sliced (use 2 for milder)
• 3 cloves Garlic, thinly sliced
• 1 tsp Salt
• 10 whole black peppercorns
• 4 whole cloves
• 500 ml white vinegar
• 1 Lime, juiced

Method

1. Wear gloves to slice the peppers. In a big bowl, toss the cabbage, carrot, onion, pepper, spring onion, scotch bonnets, garlic and salt.
2. Pack the vegetables firmly into a large, clean glass jar (or two), tucking in the peppercorns and cloves as you go.
3. Mix the vinegar with the lime juice and pour it over until the vegetables are completely covered. Press down with a spoon to release air bubbles.
4. Seal and leave at room temperature for 24 hours, then refrigerate. It is good after a day and better after a few, and keeps for a month in the fridge.
5. Serve a forkful alongside griot, fried plantains, fish or rice and beans; a splash of the brine perks up any sauce.

Tips

• Always use a clean fork to take some out so the pickle keeps well.
• Keep your face away from the jar when you open it: the fumes are fierce.

Sources

Written in our own words after cross-checking these recipes:

CaribbeanPot.com Taste the Islands 196 flavors