Haiti, International Cuisine, Snacks



2 ½ cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds about 1/4 large cabbage
1 Carrot julienned or grated
½ cup thinly sliced Eshallots
6 Scotch Bonnets, stemmed, quartered
3 sprigs Thyme
8 whole Cloves
1 tsp Salt Flakes
3 cups distilled white Vinegar
60 ml fresh Lime juice



  1. Pack Cabbage, Carrots, Eshallots, Chillies, Thyme, Cloves, and Salt into a large resealable jar.
  2. Add Vinegar and Lime juice, seal jar, and shake until ingredients are distributed and Salt is dissolved.
  3. Add more Vinegar if needed to just cover vegetables.
  4. Chill, shaking gently twice daily, at least 3 days before serving.