Pikliz

Ingredients

• 400g white cabbage, shredded fine
• 150g carrot, coarsely grated
• 100g shallots, sliced thin ⇄
• 8 scotch bonnets, sliced across with the seeds
• 12g fine salt
• 500ml cane or white vinegar
• 60ml lime juice
• 10 black peppercorns
• 6 whole cloves
• 4 sprigs thyme

Equipment

Grater / zester

Allergen screen

None found among the 14 screened.

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Shred the cabbage no thicker than a coin; thicker than that and it stays raw tasting and softens unevenly in the jar. Toss it with the carrot, shallot, chilli and salt.
2. Work the salt in with your hands and leave 20 minutes, until a handful can be squeezed without the shreds snapping. Drain off and discard the liquid that has pooled. 20 min
3. Pack tight into a clean jar with the thyme, cloves and peppercorns, pressing down hard so nothing sits above the shoulder of the jar.
4. Pour over the vinegar and lime until everything is submerged, seal, leave a day at room temperature and then refrigerate. It is sharp at three days and properly itself at a week.