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Haitian Pikliz
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Haitian Pikliz (Picklese)
The Caribbean is flooded with pepper sauces and condiments of all kinds as it’s simply part of our culinary culture. The textures, heat level, ingredients, ways of preserving and overall vibrancy of them all are unique to the maker and individual island. In Trinidad and Tobago you’ll find a lot of chutneys and amchars, while in Barbados you’ll hear the locals boast about their peppersauce. As someone who consider myself an aficionado of anything hot and spicy, it must be said that Haitian Pikliz is at the top of my list when it comes to spicy condiments.
The slight crunch of the vegetables, the heat from the thinly sliced scotch bonnet peppers and the flavors the vinegar (takes on) which is use to bring it all together is just outstanding (after marinating for about a week or so).
This recipe is dedicated to the beautiful people of Haiti.
Ingredients
- 2 cups shredded cabbage
- 1 large carrot
- 1 cup bell pepper green, orange, red
- 1 onion
- 2 stalks scallions
- 6 peppers scotch bonnet peppers
- 4 cloves garlic
- 1 teaspoon salt
- 2 cups vinegar see note
- 1/2 cup lime juice
Instructions
- Place Green Cabbage (2 cup), Scotch Bonnet Pepper (6), Assorted Color Bell Peppers (1 cup), Onion (1), Carrot (1), and Scallion (1 bunch) in the mixing bowl.
- Add in the Peppercorns (12), Salt (1 teaspoon), and Garlic (4 clove).
- Add some juice from the Lime (1/2) by squeezing over the bowl, then toss everything together.
- Get a fairly large glass bottle and pack everything in, then top with Distilled White Vinegar (2 cup). Cover and set aside to marinate. Let sit for 4 to 5 days before using.
- This can be served with your favorite meat dish, soup or whatever savory dish you think could use some heat!
Notes
Add enough vinegar to cover the ingredients in the storage container. Allow to marinate for about 5 days before use. I was out of cloves, but it’s a traditional ingredient used in making this lovely pickle, so I would recommend using.
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