1 ½ cup shredded cabbage
½ cup grated carrots
½ cup sliced red bell pepper
1 cup sliced onion
4 scotch bonnet peppers, sliced into quarters (or substitute other hot peppers)
1 ½ cup vinegar
Juice of one lime
1 teaspoon salt
- In a medium bowl, combine the cabbage, carrots, bell pepper, onion, and peppers until evenly distributed.
- Add the vegetables to a 26-ounce glass jar. In a small bowl, whisk together the vinegar, lime juice, and salt. Pour the vinegar mixture into the jar. making sure the vegetables are completely covered in liquid.
- Screw the lid of the jar on tight and give it a shake. Refrigerate the jar of vegetables for 48 hours before serving.
Recipe contributed by Kelsey Lloyd