Haitian Pikliz Recipe

Published on
November 4th 2021
Last updated on April 1st 2024
Rachael Ottier Hart

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes.
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Haitian Pikliz in a glass jar
Close up of Haitian Pikliz in a small dish
Haitian Pikliz in a small dish served alongside meat
Haitian Pikliz picked up with a fork

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.

Rate
Average: 5 (4 votes)
Prep Time
15 mins
Cook Time
1 mins
Total Time
16 mins
Serves
20 persons

Ingredients

Optional Ingredient
Tools
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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.

Overview of a bowl with shredded vegetables being tossed

Pack everything into the sanitized Glass jar so that it’s fully submerged in the liquid.

Shredded vegetables in a glass container

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.

Sealed jar of shredded vegetables in liquid

Once opened, store it in the fridge, and it can last between 2-3 months if you don’t eat it all before then.

Sealed jar of Haitian Pikliz being stored in the fridge

Serve as a condiment, salad, or any dish you think the flavors will compliment.

A plate with grilled fish and a side of Haitian Pikliz
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Keywords
Haitian pikliz recipe, authentic, Haitian food, how to make, traditional, best

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Rachael Ottier Hart

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart