Haitian Pikliz Sauce
The Quirky Foodster Team
Ingredients
- Cabbage, thinly shredded — 400 g (4 cups)
- Carrots, julienned — 150 g (1 cup)
- Onion, thinly sliced — 1 medium
- Scotch bonnet peppers, sliced — 3-4
- White vinegar — 300 ml (1.25 cups)
- Fresh lime juice — 20 ml (4 tsp)
- Whole cloves — 4
- Salt — 10 g (2 tsp)
Method
- Combine shredded cabbage, julienned carrot, sliced onion and scotch bonnet in a large jar or bowl.
- Whisk together vinegar, lime juice and salt in a separate bowl.
- Pour the vinegar mixture over the vegetables, ensuring they're fully submerged; add whole cloves.
- Cover and refrigerate at least 24 hours, or up to a week, allowing the flavours to develop and the heat to infuse.
- Stir before serving; the vegetables should remain crisp with a sharp, spicy tang.
Cultural Background: A fiery, tangy pickled cabbage and chile relish, pikliz is a Haitian staple with roots in the island's French colonial vinegar-pickling traditions, essential alongside griot (fried pork) and virtually every savoury Haitian dish.
Tips: • Wear gloves when slicing scotch bonnets, and adjust quantity to control final heat intensity. • Pikliz improves significantly with time — a full day of pickling develops much better flavour than serving it immediately.
Variations: • Add sliced bell pepper for extra colour and sweetness. • Use as a marinade base by reserving some liquid for basting grilled meats.
Storage: Refrigerate in a sealed jar up to 1 month; flavour and heat intensify over time.
Reheating: Not applicable; served cold as a pickled condiment. Nutrition (per serving) Approx. 15 kcal, 0.4 g protein, 0 g fat, 3 g carbohydrate per 60 g serving. FAQs What is pikliz traditionally served with? Griot (fried pork), fried plantain, and virtually every savoury Haitian dish as an essential spicy condiment. How spicy is pikliz? Very spicy by default, due to the scotch bonnet content — adjust quantity to control heat, though it's traditionally quite fiery.
FAQs: What is pikliz traditionally served with? Griot (fried pork), fried plantain, and virtually every savoury Haitian dish as an essential spicy condiment. How spicy is pikliz? Very spicy by default, due to the scotch bonnet content — adjust quantity to control heat, though it's traditionally quite fiery.
- Cabbage, thinly shredded — 400 g (4 cups)
- Carrots, julienned — 150 g (1 cup)
- Onion, thinly sliced — 1 medium
- Scotch bonnet peppers, sliced — 3-4
- White vinegar — 300 ml (1.25 cups)
- Fresh lime juice — 20 ml (4 tsp)
- Whole cloves — 4
- Salt — 10 g (2 tsp)
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