3 cups Florida green cabbage, thinly sliced or shredded fine
1 cup Florida radish, rinsed, trimmed and sliced thin
3 Florida Datil peppers (or two jalapeños), seeded and sliced thin
1 cup carrot, thinly sliced or shredded
1 tablespoon fresh thyme, chopped (plus a few whole sprigs for garnish)
12 whole cloves, peeled
1 teaspoon sea salt, plus more to taste
3 cups quality white vinegar (cider or red wine vinegar will work)
1 lime, juiced
Combine all ingredients in a mixing bowl and to coat and mix. Make sure vinegar is covering the shredded vegetables. Garnish with fresh thyme sprigs. Keep refrigerated in a glass container with a lid and shake well before use. Use sparingly as a spicy pickled relish with pork, chicken or fish.
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