2 1/2 cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage)
1 cup julienned or grated carrots (from about 1 medium carrot)
1/2 cup thinly sliced shallots (from about 1 large shallot)
6 Scotch bonnet peppers, stemmed, quartered
3 sprigs thyme
8 whole cloves
1 teaspoon kosher salt
3 cups (or more) distilled white vinegar
3 tablespoons fresh key lime (or regular lime) juice
Preparation
Pack cabbage, carrots, shallots, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar. Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving.
Do Ahead
Pikliz can be made 1 month ahead. Seal and chill.
Cooks' Note
If you can't find Scotch bonnet peppers, substitute habaneros.
It's very pretty and reminded me of giardiniera, especially since I substituted jalapeños for the Scotch bonnet peppers. It's best thought of as a spicy cole slaw, a side for something that comes wrapped in a bun to absorb the flagrant hot-and-sour bite. I'll wait for aging before deciding whether to make again.
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