A plate of griot without pikliz is unthinkable. This Haitian relish of crunchy vegetables pickled in vinegar and hot peppers brings freshness, acidity and heat to every fried dish.
Ingredients (about a 1-litre jar)
- ½ green cabbage, thinly sliced
- 2 carrots, grated or julienned
- 1 onion, thinly sliced
- 2 shallots, sliced
- 2 to 4 scotch bonnet (habanero) peppers, sliced (to taste)
- ½ red bell pepper, in strips (optional)
- 6 whole cloves
- 1 tsp black peppercorns
- 1 tsp salt
- Juice of 1 lime
- About 500 mL (2 cups) white vinegar
Method
- Wear gloves to cut the peppers, and avoid touching your eyes.
- In a large bowl, combine the cabbage, carrots, onion, shallots, hot peppers and bell pepper.
- Add the salt, cloves and peppercorns.
- Pack the vegetables into a clean glass jar.
- Pour in the lime juice, then the vinegar until the vegetables are completely covered.
- Close and let rest in the fridge for at least 24 hours, ideally 2 to 3 days.
What to serve pikliz with
- Griot and fried plantains
- Fried or grilled chicken marinated in Chilipis
- Akra, tassot, sandwiches and tacos
Tip: no time to wait?
To spice up a dish right away, a few drops of Ti Manman or Volkan will do the trick, without the 24-hour wait.
Frequently asked questions
What is pikliz?
A Haitian relish of cabbage, carrots and scotch bonnet peppers pickled in vinegar.
How long does pikliz keep?
Several weeks in the fridge, as long as the vegetables stay covered in vinegar.
Is pikliz very spicy?
Usually, yes. For a milder version, use fewer peppers or remove the seeds.
