Pikliz

Serves: 10

Prep time: 20

Cook time: 20 mins

Total time: 40 mins

Dietary:

Meal type: any

Misc:

Occasion: BBQ party

Author: dghchocolatier

If you would like to use one of David's recipes, would like to discuss a TV appearance, Radio interview or Food Festival Event then please visit the Media Queries Page to get in contact with David direct.

Ingredients

  • 180 g Shredded white Cabbage
  • 6 Scotch Bonnet Peppers , thinly sliced
  • 180g Thinly Sliced Assorted Colour Bell Peppers
  • 1 white Onion , finely sliced
  • 1 Large Carrot, grated
  • 2 spring oinions, finely sliced
  • 12 black Peppercorns
  • 6 g sea Salt
  • 4 cloves Garlic, minced
  • 480 mL Distilled White Vinegar
  • ½ Lime juice

Method

Place Cabbage, Scotch Bonnet Peppers, Assorted Colour Bell Peppers, Onion, Carrot, and Spring onions in a mixing bowl. Add in the Peppercorns Salt, and Garlic. Add some juice from the lime by squeezing over the bowl, then toss everything together.

Get a fairly large glass bottle and pack everything in, then top with Distilled White Vinegar. Cover and set aside to marinate. Let sit for 4 to 5 days before using.

This can be served with your favourite meat dish, soup or whatever savoury dish you think could use some heat!