Pikliz

Instructions

1. 1 Prepare all the vegetables by shredding the cabbage very thinly using a sharp knife or mandoline, julienning the carrots into matchstick-thin strips, slicing the onion into thin half-moons, and thinly slicing the scotch bonnet peppers.
2. 2 Combine all the prepared vegetables in a very large mixing bowl, tossing them together with your hands or tongs until the cabbage, carrots, onion, and peppers are evenly distributed throughout the mixture.
3. 3 In a separate small bowl, whisk together the white vinegar, fresh lime juice, salt, black pepper, and whole cloves until the salt has completely dissolved into the acidic brine liquid.
4. 4 Pour the vinegar-lime brine over the mixed vegetables and toss thoroughly, ensuring every shred of cabbage and every slice of pepper is coated in the tangy, acidic liquid that will preserve and flavour the slaw.
5. 5 Pack the dressed vegetables tightly into a clean glass jar or airtight container, pressing them down firmly so the brine rises above the vegetables and fully submerges them to ensure proper pickling throughout.
6. 6 Seal the jar tightly with a lid and refrigerate for a minimum of three days before using, shaking or inverting the jar once daily to redistribute the brine and ensure even pickling of all the vegetables.
7. 7 The pikliz will continue to develop flavour and heat over time, reaching its peak at about one week. It keeps in the refrigerator for up to three months, becoming more complex and fiery as it ages.
8. 8 Serve pikliz as the essential Haitian condiment alongside griot, fried chicken, grilled meats, fried plantains, or any rich and fatty dish where its sharp acidity and blazing heat cut through the richness perfectly.