Published:
Nov 4th 2021
by 
Last updated: Jun 8th 2025
Fiery, crunchy, and bursting with tangy flavor, Haitian Pikliz is the Caribbean’s answer to kimchi. This spicy pickled slaw is a staple in Haitian cuisine, made from cabbage, carrots, hot peppers, and herbs all soaked in vinegar. It's the perfect contrast to fried or heavy dishes, adding a bright, acidic kick that wakes up your taste buds.
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 pikliz 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.
It’s bold, zesty, and incredibly easy to make. Whether you’re topping fried pork or adding crunch to your rice and beans, Pikliz adds instant flavor and a spicy punch to any meal. Bonus: it lasts for months in the fridge!
- Use a mandoline slicer for even, thin slices that absorb the pickling liquid faster.
- Let it sit for at least 3 days—the flavor deepens the longer it ferments.
- Adjust the heat by removing or adding Scotch bonnet seeds based on your spice tolerance.
- Pile it on fried plantains, griot (fried pork), or fried fish.
- Add to sandwiches, burgers, or tacos for a tangy crunch.
- Use as a side salad or cold condiment for grilled dishes.
- Swap Scotch Bonnet for habanero or Thai chili if needed.
- Use white or apple cider vinegar depending on availability.
- Add grated ginger or sliced radish for a different aromatic twist.
- Short-Term: Store in a sealed jar in the fridge after opening—lasts 2 to 3 months.
- Long-Term: Keep unopened in a cool dark place for up to 6 months.
- Flavor Tip: The flavor intensifies the longer it sits—taste it weekly and adjust as needed.
- Cabbage & Carrot – The base for crisp texture and mild sweetness.
- Bell Peppers & Red Onion – Add color, crunch, and depth.
- Garlic, Shallots & Green Onion – Provide aromatic layers of flavor.
- Whole Cloves, Thyme & Black Peppercorns – Build complexity in the brine.
- Scotch Bonnet Pepper (optional) – Brings the heat!
- Vinegar & Lime Juice – Preserve and brighten the mixture.
How to Make Haitian Pikliz
Begin by slicing all vegetables finely using a chef’s knife or mandoline. Toss them in a bowl with the thyme, peppercorns, cloves, and (if using) Scotch bonnet pepper. Drizzle in the vinegar and lime juice, then mix thoroughly to coat.
Transfer the mixture to a sanitized glass jar, packing it down tightly, so all contents are submerged in the pickling liquid. Seal the jar and let it sit in a cool, dark place to ferment for at least 3 days. After opening, refrigerate and use as needed to add bright heat and crunch to your meals.
How long does Pikliz last in the fridge?
Up to 3 months if stored in a clean, sealed jar.
Is Pikliz spicy?
Yes! But you can reduce the heat by omitting the Scotch bonnet or removing its seeds.
Can I eat Pikliz immediately after making it?
Technically yes, but it’s best after at least 3 days of fermentation.
Time & Serves
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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