Pikliz

6 scotch bonnet peppers
2 cups thinly sliced or shredded cabbage
1/2 cup thinly sliced or shredded carrots
1/4 cup thinly sliced or shredded onions
1 teaspoon salt (optional)
8 to 10 peppercorns (optional)
3 cups vinegar

Snip off the stem of the peppers, cut each into 4 pieces, and keep the seeds.
Place hot peppers, cabbage, carrots, onions, 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.

Cooking time: N/A
Serves: Makes 1 quart