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I grew up with this condiment in the frig ...we ate it on everything as kinds I am leaving the carrots in the recipe because it is traditional ...you can just leave them for others who eat them ...I never change the veggies in this one myself because of tradition but you could I am sure...just put a jar cold on the table like you would any relish but warn folks before they try it!!! :yikes :yikes :yikes it is great with fish
Here you go...enjoy!
pickled scotch bonnet pepper
for 1 quart
6 Scotch bonnet peppers/habeneros are fine for this choose large bright colored ones the better the pepper the better the pickle!!!
2 cups thinly sliced or shredded cabbage
½ cup thinly sliced or shredded carrots
¼ cup thinly sliced or shredded sweet onion
6 whole allspice berries
1 teaspoon kosher salt (optional)
12 peppercorns
3 cups white vinegar
Method:
Snip off the stem of the peppers, cut each into 4 pieces,(a trick I use a knife and fork hold the pepper with the fork then cut it with the knife...if you get the pepper on your hands wash with some of the vinegar..and soup BEFORE you touch your face our any other sensitive area!!).. 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.
Here you go...enjoy!
pickled scotch bonnet pepper
for 1 quart
6 Scotch bonnet peppers/habeneros are fine for this choose large bright colored ones the better the pepper the better the pickle!!!
2 cups thinly sliced or shredded cabbage
½ cup thinly sliced or shredded carrots
¼ cup thinly sliced or shredded sweet onion
6 whole allspice berries
1 teaspoon kosher salt (optional)
12 peppercorns
3 cups white vinegar
Method:
Snip off the stem of the peppers, cut each into 4 pieces,(a trick I use a knife and fork hold the pepper with the fork then cut it with the knife...if you get the pepper on your hands wash with some of the vinegar..and soup BEFORE you touch your face our any other sensitive area!!).. 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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