Picklese, Haiti

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Picklese, Haiti

 

6 scotch bonnet pepperas

2 cups thinly sliced or shredded cabbage

1/2 cup thinly sliced or shredded carrots

1/4 cup thinly sliced or shredded onions

4 whole cloves

1 teaspoon salt

8 to 10 peppercorns, optional

3 cups vinegar

 

Snip off the stem of the peppers, cut each into 4 pieces, and keep the seeds.

Place hot peppers, cabbage, carrots, onion, cloves, salt, and peppercorn in a

quart size jar. Then add vinegar.

Close jar tightly and let sit at least 24 to 48 hours before serving.

 

 

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