Pikliz - Haitian Spicy Pickled Cabbage
Haitian pikliz is a wonderful condiment to serve with rice and beans, noodles, roast chicken, or other gently flavored dishes that need a little zipping up. It is exceptionally good as a contrast to fried and grilled meats, especially Grilots (Haitian fried pork). Like most pickles, it will keep for weeks in the refrigerator.
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Servings: 2 quarts
Equipment
- Quart jar with cover
- Large bowl
Ingredients
- ½ large Cabbage, shredded
- 1 medium Carrot, peeled and shredded
- ½ large Onion, peeled and sliced thin
- ½ medium Red bell pepper, seeded and sliced thin
- 4 cloves Garlic, peeled and sliced thin or roughly chopped
- 8 Peppercorns
- 1 tbsp Kosher salt
- 1 tsp Paprika
- 6 medium Scotch Bonnet or habanero peppers, stems removed and sliced or cut into small squares
- 1 Lime juiced
- 2 cups Vinegar, white or apple cider
Instructions
- In a large bowl, combine cabbage, carrot, onion, garlic, bell pepper, peppercorns, and paprika. Add vinegar and lime juice. Then add hot peppers and salt. Mix thoroughly with a wood spoon or gloved hand.
- Transfer everything to a quart jar and top off with any excess vinegar from bowl. Seal jar and sit on counter for 24 hours. Move to refrigerator for at least another 12 hours. Serve as a side like coleslaw. Keeps in refrigerator for a few weeks.
Notes
- The first 24 hour countertop sitting can be skipped with pikliz going straight into the refrigerator for a day.
- The hot peppers adds a perfect balance to the pikliz. To lower the heat level, remove seeds and pulp and/or use fewer peppers.
Nutrition
Calories: 161kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3573mg | Potassium: 762mg | Fiber: 10g | Sugar: 14g | Vitamin A: 6413IU | Vitamin C: 160mg | Calcium: 165mg | Iron: 2mg