How to make pikliz quick and easy

Cut the cabbage in half, selecting a firm one to avoid mushy texture.

Use a grater to shred the cabbage, or a knife if preferred, to achieve string-like pieces.

Wash the shredded cabbage thoroughly after shredding.

Peel and shred the carrots using the grater, or buy pre-shredded if desired.

Cut bell peppers and onion into julienne strips, using yellow, red, and orange bell peppers instead of green.

Wash the vegetables before cutting to ensure cleanliness.

Prepare the sauce using lime juice, Scotch bonnet pepper, pink salt, and Maggie seasoning, blending until smooth.

Pour the sauce over the shredded vegetables in a bowl, mixing thoroughly.

Stuff the mixture into a clean Mason jar, being careful not to add too much sauce to avoid overflow as the cabbage releases water.

Store the jar in the fridge for at least a week before consuming.

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