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Pikliz

By Groceree

Also known as Haitian Pikliz

Shredded cabbage, carrot, onion and scotch bonnet peppers packed in a jar with lime and vinegar, cloves and peppercorns, and left for days to become a fiery, crunchy relish. On every Haitian table beside griot and fried plantain.

Last updated

A glass jar packed with shredded cabbage, carrot and sliced scotch bonnet peppers in vinegar
Servings
Makes a 1 litre jar
Prep
20 min
Total
2 days

Ingredients

  • white cabbage½
  • carrots2
  • onions1
  • scotch bonnet peppers4
  • garlic cloves3
  • white vinegar400 ml
  • limes1
  • whole cloves4
  • black peppercorns1 tsp
  • salt1½ tsp

Instructions

  1. 01

    Wear gloves to thinly slice the . Finely shred the , cut the into thin matchsticks, and thinly slice the and .

  2. 02

    Toss the , , , and with the .

  3. 03

    Pack tightly into a large sterilised jar, tucking in the and .

  4. 04

    Squeeze the . Pour the and juice over the vegetables to cover completely.

  5. 05

    Seal and leave at room temperature for 2 days, then keep in the fridge. It keeps for weeks.

Notes

  • It is meant to be very hot; use fewer peppers for a milder version.
  • The vinegar becomes a fiery hot sauce in its own right — use it on anything.
  • Top up with fresh vegetables and vinegar as the jar empties.

Nutrition per serving

Calories
20 kcal
Protein
1 g
Carbs
4 g
Fat
0 g

Estimated from the ingredients.

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