According to some, Pikliz takes its name from the English “pickles”. Which is logical because pickles uses raw vegetables mix macerated in vinegar like the Haitian Pikliz.
The pickliz is hands on my favorite Haitian condiment. Notice that no matter how much Pikliz, there is rarely enough.
This crunchy mixture of cabbage and carrots makes this condiment is the best garnish par excellence. It is the perfect combination for any kind of fried food; Griot, fried chicken, fried plantain, etc.
But beware, despite its similarity, it is not the coleslaw. Ask my friend Eve, she’ll tell you 😉
Unlike ”piment confit”, pikliz is eaten rather quickly. But it’s not uncommon to find that some eat it within a period of several days, several weeks or even months after its preparation when kept in the refrigerator.
- 2 cups shredded cabbage
- 1 cup grated carrot (1 large carrot)
- ½ red pepper
- ½ green pepper (color of peppers doesn’t matter)
- 1 onion finely chopped medium size (slat)
- 1 shallot, finely chopped
- 3 scotchs bonnet peppers (4 and + for the more adventurous)
- 1 teaspoon of salt
- White vinegar
- ** Optional (garlic, lime juice, pepper seeds, clove)
- Shred cabbage and carrots with a grater (larger hole).
- Grate the onion with the mandolin side of the grater or finely with a knife.
- Cut the scotch bonnet chilies finely in lengthwise (wear gloves)
- Cut the shallot finely.
- Cut the red pepper in half lengthwise.
- Cut the green pepper in half lengthwise.
- Place all ingredients in a large bowl.
- Add salt
- Stir well using your hands. Put gloves on.
- Using clamps or your hands, put the mixture into a mason jar.
- Add vinegar to 3 fourth from the edges.
- Close and refrigerate a minimum of a few hours before serving.