You can whip this pickle up in a matter of minutes on a Sunday afternoon and reap great rewards. It keeps for weeks in the fridge, and you can serve it with almost any casual dish -- hot dogs and burgers, rotisserie chicken, a fried fish -- any time you want vibrant red cabbage pickled with not just vinegar but lime juice, too, for layers of flavor. And then there's the little bit of heat that sneaks in from the Scotch bonnet pepper. The more I talk about it, the more my mouth waters! I always have jars of this stuff in my fridge -- small jars; they keep better that way.