Pikliz
In Haiti, this spicy cabbage, carrot and chile-laced pickle, which is pronounced pick-lees, is traditionally served with rich meats and fried foods, like the pork dish griot. Its bright, fiery tang mitigates the heaviness and balances out the flavors. It’s also a wonderful condiment to serve with rice and beans, noodles, roast chicken, or other gently flavored dishes that need a little zipping up. Like most pickles, it will keep for weeks in the refrigerator.
Ingredients
- 2 cups green cabbage, thinly sliced
- 1 medium onion, halved and thinly sliced
- 1 cup carrot, peeled and coarsely grated
- 1 cup green, red or yellow bell pepper, seeded and thinly sliced
- 2 scallions, thinly sliced
- 4 Scotch bonnet or habanero chilis, seeded and very thinly sliced
- 4 garlic cloves, finely chopped
- 1-¼ tsp. kosher salt
- 12 black peppercorns
- 4 whole cloves
- 1-½ cups cane, cider or white vinegar
- Juice of ½ lime
Instructions
- In a large bowl, combine cabbage, onion, carrot, bell pepper, scallions, chilis, garlic, salt, peppercorns and cloves; toss well.
- Pack vegetables into a large 1 quart jar with a tightfitting lid.
- Pour vinegar and lime juice over vegetables.
- Press down on vegetables, if needed, until they are completely submerged in liquid.
- Cover with lid and refrigerate for at least 3 days before opening.
- Stored covered in refrigerator, pikliz will last for at least 3 weeks, if not longer.
Notes
https://completecomfortfoods.com/haitian-pork-griot/Pikliz is generally served with Haitian Pork Griot, which can be found on our website at:
