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Pikliz

Local name : Pikliz

Haitian condiment of shredded cabbage and carrot pickled in vinegar with scotch bonnet chilli and shallot.

VeganGluten-free#condiment#cabbage#chilli#vinegar#haiti
Pikliz

Photo : LittleT889 · CC BY-SA 4.0

Prep
20 min
Cook
0 min
Total
20 min
Serves
8
Difficulty
Easy

Method

  1. Toss the cabbage, carrot and shallot in a large bowl. Salt them and leave for 10 minutes.
  2. Squeeze the vegetables by hand to drive out the water they release.
  3. Add the chilli, garlic, peppercorns and cloves.
  4. Pack everything into a one-litre jar, pressing down with a spoon.
  5. Pour in the lime juice, then the vinegar until the vegetables are covered.
  6. Seal and rest in the fridge for 3 days before the first spoonful.
  7. Serve cold over fried food, rice or plantains.

The vinegar should sit a centimetre above the vegetables, or the cabbage on top turns dark. For a milder jar, scrape the seeds from the scotch bonnets and keep the flesh, which carries the fruit aroma without the full heat.

Nutrition · per serving

Calories
48 kcal
Protein
1.4 g
Fat
0.1 g
Carbohydrate
8.9 g
Fibre
2.3 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

How long should it sit before I eat it?

Three days in the fridge at the very least: the vinegar has to work into the cabbage and the chilli has to spread. Tasted the same day, pikliz is just sharp and aggressive, without the mellowing that makes it good.

How can I make it milder?

Remove the seeds and white membranes from the scotch bonnets and keep only the flesh, which carries the fruity aroma without all the heat. You can also use fewer chillies: their flavour comes through even in small amounts.

Why is the cabbage going dark at the top?

Because it is sitting above the liquid and oxidising in contact with air. The vinegar should cover the vegetables by about a centimetre, and you should press everything down so nothing floats up. Push stray pieces back under each time you serve.

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