Pikliz

• 2 cups thinly sliced green cabbage
• 1 medium onion, halved and thinly sliced
• 1 large carrot, peeled and coarsely grated (1 cup)
• 1/2 medium green, red or yellow bell pepper, seeded and thinly sliced (1 cup)
• 2 scallions, thinly sliced
• 4 Scotch bonnet or habanero chiles, seeded and very thinly sliced
• 4 garlic cloves, finely chopped
• 1 1/4 teaspoons kosher salt
• 12 black peppercorns
• 4 whole cloves
• 1 1/2 cups cane vinegar, cider vinegar or white vinegar
• Juice of 1/2 lime

1. Combine cabbage, onion, carrot, bell pepper, scallions, chiles, garlic, salt, peppercorns and cloves in a large bowl.
2. Toss well.
3. Pack vegetables into a large (1 quart) jar with a tightfitting lid.
4. Pour vinegar and lime juice over vegetables.
5. Press down on vegetables if needed until they are completely submerged in liquid.
6. Cover with lid and refrigerate for at least 3 days before opening.
7. Stored covered in refrigerator, pikliz will last for at least 3 weeks, if not longer.

green cabbage, onion, carrot, green, scallions, scotch, garlic, kosher salt, black, cloves, cane vinegar, lime

Taken from cooking.nytimes.com/recipes/1017277 (may not work)