📝 About This Recipe
Pikliz is the vibrant, soul-stirring heartbeat of Haitian cuisine, offering a fiery and tangy crunch that cuts through rich, savory dishes. This traditional condiment features a colorful medley of shredded cabbage, carrots, and bell peppers, all submerged in a vinegar brine infused with the intense heat of Scotch Bonnet peppers. Whether paired with fried pork (Griot) or simple rice and beans, Pikliz adds an essential explosion of flavor and texture to every Caribbean plate.
🥗 Ingredients
The Vegetable Base
- 1/2 large head Green Cabbage (finely shredded or thinly sliced)
- 2 large Carrots (grated or julienned)
- 3 pieces Shallots (thinly sliced into rings)
- 1/2 piece Green Bell Pepper (thinly sliced into strips)
- 1/2 piece Red Bell Pepper (thinly sliced into strips)
- 3 stalks Scallions (sliced on a bias)
The Heat and Aromatics
- 4-6 pieces Scotch Bonnet Peppers (sliced; keep seeds for maximum heat)
- 4 cloves Garlic (smashed and minced)
- 4 sprigs Fresh Thyme (whole)
- 4-6 pieces Whole Cloves (essential for authentic aroma)
- 1 teaspoon Black Peppercorns (whole)
The Brine
- 3-4 cups Distilled White Vinegar (enough to fully submerge vegetables)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1.5 tablespoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Sugar (optional, to balance the acidity)
👨🍳 Instructions
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1
Begin by preparing your vegetables. Using a mandoline or a very sharp chef's knife, shred the cabbage into thin ribbons. Grate the carrots or cut them into fine matchsticks.
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2
Slice the bell peppers and shallots into very thin strips. The goal is to have a uniform texture so every bite contains a bit of everything.
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3
Handle the Scotch Bonnet peppers with care (gloves are recommended!). Slice them into thin rounds. For a milder Pikliz, remove the seeds; for authentic heat, leave them in.
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4
In a very large mixing bowl, combine the shredded cabbage, carrots, bell peppers, shallots, scallions, and sliced Scotch Bonnets.
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5
Add the minced garlic, whole cloves, peppercorns, and fresh thyme sprigs to the vegetable mixture. Toss thoroughly with tongs to ensure the aromatics are evenly distributed.
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6
Sprinkle the kosher salt and optional sugar over the vegetables. Massage the vegetables slightly with your hands (if wearing gloves) or toss vigorously to help the salt draw out a little moisture.
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7
Sterilize two 1-quart glass mason jars by rinsing them with boiling water.
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8
Pack the vegetable mixture tightly into the jars. Use a spoon or a muddler to press the vegetables down firmly, leaving about an inch of headspace at the top.
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9
Pour the lime juice into the jars, then fill the remainder of the jars with distilled white vinegar until the vegetables are completely submerged.
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10
Seal the jars tightly and give them a good shake to ensure the salt and lime juice are mixed with the vinegar.
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11
Wipe the outside of the jars and store them in the refrigerator. While you can eat it after a few hours, the flavors truly develop after at least 24 to 48 hours.
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12
Before serving, give the jar a shake. Always use a clean fork to remove the Pikliz to prevent contamination of the brine.
💡 Chef's Tips
Wear gloves when handling Scotch Bonnet peppers to avoid painful 'chili burn' on your skin or eyes. If you can't find Scotch Bonnets, Habanero peppers are the best substitute as they share a similar heat level and fruity profile. Ensure the vegetables are always submerged under the vinegar brine; if the level drops, top it off with a little more vinegar. The longer it sits, the spicier the vegetables become as they soak up the capsaicin from the peppers. Avoid using plastic containers, as the vinegar and peppers will stain and leave a permanent scent; glass mason jars are best.
🍽️ Serving Suggestions
Serve a generous heap alongside Haitian Griot (fried pork) and Banan Peze (fried plantains). Use it as a zesty topping for grilled fish or shrimp tacos to add a Caribbean flare. Mix a little of the spicy vinegar brine into soups or stews for an instant flavor boost. Pair with a cold Prestige beer or a refreshing hibiscus tea (Jus de Bissap) to balance the heat. It works wonderfully as a crunchy topping for simple rice and beans or even on a hot dog.