Pikliz is a Haitian household staple pronounced ‘pick-lees.’ This condiment is made with cabbage and a mixture of vegetables, seasonings, and herbs pickled in a vinegar solution. The mixture is given time to marinate and ferment to create this incredible blend of crispy, salty, tangy, and spicy flavors and textures. The history of pickling is a part of almost every regional cuisine and preserved food. Some examples are Kimchi in Korea, Sauerkraut in Europe, and even in Trinidad, we have Chow Chow. This recipe will share with you the rich history of Pikliz in Haitian cuisine using local vegetables, herbs, and spices. Pikliz can complement any dish but primarily works well with fried meats to cut the oiliness with its vinegary tang. This is an easy-to-follow recipe that may very well become a regular in your homemade condiment collection. You may try using it in Jamaican Escovitch Fish.
Ingredients
1/4 medium Head of Cabbage, sliced or shredded
1 large Carrot, grated or julienne
2 medium Bell Peppers, julienne
1 medium Red Onion, julienne
1 Whole Green Onion, thinly sliced
2 teaspoons Shallot, sliced
4 cloves Garlic, sliced
1 teaspoon Dried Thyme
6 Whole Black Peppercorns
2 Cloves, whole
700 ml Vinegar
45 ml Lime Juice
Scotch Bonnet Pepper - seeded and sliced or whole.
1 Liter Glass Jar - sanitized
Instructions
After slicing and dicing all the ingredients, place them into a bowl and toss them together, making sure to mix everything and coat in the liquids thoroughly. Add optional ingredients here also.
Pack everything into the sanitized Glass jar so that it’s fully submerged in the liquid.
Cover the jar and leave it in a cool dark place to ferment and marinate for at least three days or a week for more depth of flavor.
Once opened, store it in the fridge, and it can last between 2-3 months if you don’t eat it all before then.
Serve as a condiment, salad, or any dish you think the flavors will compliment.
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