Pikliz
Pikliz
Equipment
- 1 Box Grater
- 1 Blender
Ingredients
- ½ head of a medium cabbage shredded
- 2 carrots shredded
- 1 thinly sliced small onion
- 4 cloves of garlic
- ½ of a medium green pepper
- 1 tsp black pepper
- 2 tsp kosher salt
- 1 tsp adobo seasoning
- 2 scotch bonnet peppers
- 1 cup of water
- 1 cup of distilled white vinegar
Instructions
Steps:
- Shred cabbage, carrots, and onions into a bowl
- Blend garlic, salt, adobo, scotch bonnet peppers and lime juice into a paste
- Mix blended spices with vegetables and transfer to a mason jar (I ended up using 2 16 ounce mason jars)
- Add water, vinegar to a pot and bring to a simmer
- Once the solution comes to a simmer, turn off heat and let cool.
- Once the brine is cooled, add to mason jar and fully submerge the pikliz with solution
- Cover jar and place in fridge for at least 3 days
Notes
• If you don’t have scotch bonnet peppers you can substitute them for habanero peppers
• The longer you let the vegetables sit in the brine, the better the flavors will be
• Since you are pickling the vegetables, your pikliz should last for at least 3 months
• The longer you let the vegetables sit in the brine, the better the flavors will be
• Since you are pickling the vegetables, your pikliz should last for at least 3 months