Ingredients
- 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
Directions
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.
