Prep Time::5 mins
Refrigerate Time::2 days
Total Time::5 mins
Servings::10
Ingredients
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2 cups shredded cabbage
1 cup shredded carrot
2 red or yellow bell peppers, thinly sliced
1/2 medium red onion, sliced
3 scallions, thinly sliced
1 Jamaican Scotch bonnet pepper
3 tablespoons whole allspice
4 peppercorns
2 cloves
1 bay leaf
1 1/2 cups white vinegar
2 tablespoons lime juice
Directions
Stuff cabbage, carrot, bell peppers, onion, scallions, Scotch bonnet pepper, allspice, peppercorn, cloves, and bay leaf into a mason jar with a lid until it's filled to the brim.
Add vinegar, and lime juice and press down on the ingredients. Seal the jar and shake once.
Refrigerate for 2 days for flavors to meld.
Roscoe Hall
Cook’s Note
Store in a cool place for up to 2 months. Opened jars should be kept in the refrigerator.