6 Scotch bonnet peppers
2 cups thinly sliced or shredded cabbage
½ cup thinly sliced or shredded carrots
¼ cup thinly sliced or shredded onion
¼ cup green peas (frozen)
4 whole cloves
1 teaspoon salt (optional)
8 to 10 peppercorns (optional)
3 cups vinegar
I've started adding about 8 all spice berries to mine as well. And I just use the pre-made coleslaw packs rather than slicing cabbage and carrots.
Snip off the stem of the peppers, cut each into 4 pieces. Place hot peppers, cabbage, carrots, onion, green peas, cloves, salt, and peppercorns in a quart-size jar, then add the vinegar.
Close jar tightly and let sit at least 24-48 hours before using. Once you commence using it, store in the refrigerator.
It lasts for months.
I know the peas sound weird, but they are truly my favorite part. You must add them frozen so they don't get smashed. Once your picklese is ready to eat you'll see the peas turn in to little flavor bombs. I actually put closer to a cup of peas in mine because I like them so much.
If you can't find Scotch Bonnet peppers in your area, habaneros will work. I found that habaneros are actually hotter than some Scotch Bonnets that I grew myself.
I have had picklese on hot dogs, brats, pulled pork sandwiches, fish tacos... I'm sure there's more. Try it on everything. It's delicious!
Here's what it looks like on a couple of brats! As you can see, I pile it on!