Ingredients:

4 whole cloves
3 cups of vinegar
6 Scotch bonnet peppers
6 Scotch bonnet peppers
2 cups of shredded
-cabbage or thinly sliced
1/2 cup of shredded
-carrots or thinly sliced
1/4 cup of shredded
-onions or thinly sliced
1 teaspoon of salt to taste
8 to 10 peppercorns (optional)

Directions:

Snip off the stem of the peppers,
cut each into 4 pieces, and keep
the seeds.

Put hot peppers, cabbage, carrots,
onion, cloves, along with the salt
and peppercorn in a quart size jar.
Then add vinegar.

Next close the jar tightly and let
it sit for at least 24 to 48 hours
before serving. Serve with meat or
fish.