Haitian Pikliz (Spicy Pickled Slaw)
Haitian Pikliz (Spicy Pickled Slaw)
Ingredients
- 1 cabbage, small, shredded
- 2 carrots, julienned
- 1 onion, thin sliced
- 2-3 Scotch bonnet peppers, whole or sliced
- 2 cups white vinegar
- 1/4 cup lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1-2 garlic, cloves, optional
Instructions
- 1
In a large bowl, combine the shredded cabbage, julienned carrots, and thin-sliced onion. Ensure all vegetables are evenly distributed.
⏱️ 5 min
- 2
Add the Scotch bonnet peppers to the bowl. For a milder Pikliz, leave the peppers whole. For a spicier kick, carefully slice them (wear gloves if sensitive to heat).
⏱️ 2 min
- 3
Pour the 2 cups of white vinegar and 1/4 cup of lime juice over the vegetables in the bowl.
⏱️ 1 min
- 4
Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper. If using, add the 1-2 cloves of garlic, minced or thinly sliced.
⏱️ 2 min
- 5
Mix all ingredients thoroughly with a spoon or your hands (wearing gloves is recommended, especially if you've sliced the peppers) to ensure the vegetables are well coated with the liquid and seasonings.
⏱️ 5 min
- 6
Carefully transfer the Pikliz mixture into a clean, airtight jar or container, pressing down gently to submerge the vegetables in the liquid as much as possible.
⏱️ 5 min
- 7
Seal the jar or container and let the Pikliz sit at room temperature for at least 24 hours to allow the flavors to meld and the pickling process to begin. For optimal flavor, refrigerate after 24 hours and let it sit for 2–3 days before serving. The Pikliz should taste sharp, spicy, slightly sour, and crunchy.
⏱️ 1440 min
Kitchen Tools
Nutrition Facts (per serving)
Haitian Pikliz (Spicy Pickled Slaw)
- 1 cabbage, small, shredded
- 2 carrots, julienned
- 1 onion, thin sliced
- 2-3 Scotch bonnet peppers, whole or sliced
- 2 cups white vinegar
- 1/4 cup lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1-2 garlic, cloves, optional
Instructions
- 1
In a large bowl, combine the shredded cabbage, julienned carrots, and thin-sliced onion. Ensure all vegetables are evenly distributed.
⏱️ 5 min - 2
Add the Scotch bonnet peppers to the bowl. For a milder Pikliz, leave the peppers whole. For a spicier kick, carefully slice them (wear gloves if sensitive to heat).
⏱️ 2 min - 3
Pour the 2 cups of white vinegar and 1/4 cup of lime juice over the vegetables in the bowl.
⏱️ 1 min - 4
Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper. If using, add the 1-2 cloves of garlic, minced or thinly sliced.
⏱️ 2 min - 5
Mix all ingredients thoroughly with a spoon or your hands (wearing gloves is recommended, especially if you've sliced the peppers) to ensure the vegetables are well coated with the liquid and seasonings.
⏱️ 5 min - 6
Carefully transfer the Pikliz mixture into a clean, airtight jar or container, pressing down gently to submerge the vegetables in the liquid as much as possible.
⏱️ 5 min - 7
Seal the jar or container and let the Pikliz sit at room temperature for at least 24 hours to allow the flavors to meld and the pickling process to begin. For optimal flavor, refrigerate after 24 hours and let it sit for 2–3 days before serving. The Pikliz should taste sharp, spicy, slightly sour, and crunchy.
⏱️ 1440 min