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1 small cabbage, shredded
4 carrots, grated
1 onion, sliced and halved
2 large scotch bonnets, cut vertically into 8ths
6 whole cloves
1 tsp salt
12 black peppercorns
3 cups white vinegar


Mix everything together with your hands, then pack the vegetables into two large canning jars, topping each jar up with the vinegar juice.  Pour a little extra vinegar on top if necessary to cover the vegetables.  Screw on the tops and refrigerate for at least 2 days.