1-2Scotch bonnetmore or less depending on heat level
1red bell pepper
3sprigs thymeleaves only
½teaspoonblack peppercorns
Juice of 1 lime
300mlwhite wine vinegar
2teaspoonssalt
Instructions
Thinly slice the cabbage, onion, carrot, red bell pepper and Scotch bonnet. Use a mandolin for best results. Add them to a bowl with the thyme leaves and mix to evenly distribute everything.
Sterilise a large jar or 2-3 smaller ones by washing them thoroughly with dish soap, rinse well then either boil them in a big enough pot to fully submerge them for 10 minutes or put them in an oven, set to 110°C, for 10 minutes.
Once the jar has cooled completely add the sliced vegetables to the jar and gently compress them down to fill the jar.
In a bowl add the black peppercorns, lime juice, white vinegar and salt. Mix until the salt has dissolved this will take a couple of minutes.
Add the vinegar to the jar with the vegetables. Fill to the top so that everything is submerged. Top up with more vinegar if needed.
Place the Pikliz in the fridge for at least an hour before using.