Thinly slice the green cabbage.

Halve and thinly slice the onion.

Peel and coarsely grate the carrot.

Seed and thinly slice the bell pepper.

Thinly slice the scallions.

Seed and very thinly slice the Scotch bonnet or habanero chiles.

Finely chop the garlic cloves.

Combine cabbage, onion, carrot, bell pepper, scallions, chiles, garlic, salt, peppercorns, and cloves in a large bowl.

Toss well to combine.

Pack the vegetables into a large (1 quart) jar with a tight-fitting lid.

Pour vinegar and lime juice over the vegetables.

Press down on the vegetables if needed until they are completely submerged in the liquid.

Cover with the lid and refrigerate for at least 3 days before opening to allow flavors to meld.

Store covered in the refrigerator. Pikliz will last for at least 3 weeks, if not longer.