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home > recipes > vegetables > pikliz
from Tipperary, Ireland Yield: 1 quart 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 Method: Snip off the stem of the peppers, cut each into 4 pieces, and keep the seeds. 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.

Pikliz


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Recipe Alert This is Found in... Most Emailed Recipes
(posted January 2, 2007)

from Tipperary, Ireland

Yield: 1 quart

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

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



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