Haitian Piklis
Haitian Piklis
Ingredients
- 1 medium cabbage, shredded
- 2 carrots, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1/2 purple onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 2 scotch bonnet peppers, or habanero, stems removed
- 2 limes, juiced
- 1 lemon, juiced
- 1 tablespoon vinegar
- 2 tablespoons épis, Haitian seasoning
- 1/2 tablespoon salt, plus more to taste
Instructions
- 1
Begin by preparing the cabbage. Shred the entire medium cabbage by hand, using a box grater, or a peeler. Transfer the shredded cabbage to a large mixing bowl.
⏱️ 5 min
- 2
Thinly slice the carrots, yellow onion, purple onion, green bell pepper, and red bell pepper. Add all the thinly sliced vegetables to the bowl with the shredded cabbage.
⏱️ 10 min
- 3
In a blender, combine the freshly squeezed juice from the 2 limes, the juice from the 1 lemon, 1 tablespoon of vinegar, the 2 scotch bonnet peppers (or habanero), 2 tablespoons of épis, and 1/2 tablespoon of salt. Blend until the mixture is smooth.
⏱️ 5 min
- 4
Pour the blended liquid mixture over the prepared vegetables in the large mixing bowl. Put on a pair of gloves to protect your hands, then thoroughly mix all the ingredients together, ensuring the dressing evenly coats all the vegetables.
⏱️ 5 min
- 5
For best flavor, allow the piklis to marinate in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld and the vegetables to slightly soften. Taste and adjust salt if needed.
⏱️ 15 min
- 6
Store any leftover Piklis in an airtight glass container in the refrigerator. It will keep well for several days and its flavor often improves over time. Serve as a spicy, tangy condiment with dishes like plantains, Haitian fried chicken, or inside pate kode.
Kitchen Tools
Nutrition Facts (per serving)
Haitian Piklis
- 1 medium cabbage, shredded
- 2 carrots, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1/2 purple onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 2 scotch bonnet peppers, or habanero, stems removed
- 2 limes, juiced
- 1 lemon, juiced
- 1 tablespoon vinegar
- 2 tablespoons épis, Haitian seasoning
- 1/2 tablespoon salt, plus more to taste
Instructions
- 1
Begin by preparing the cabbage. Shred the entire medium cabbage by hand, using a box grater, or a peeler. Transfer the shredded cabbage to a large mixing bowl.
⏱️ 5 min - 2
Thinly slice the carrots, yellow onion, purple onion, green bell pepper, and red bell pepper. Add all the thinly sliced vegetables to the bowl with the shredded cabbage.
⏱️ 10 min - 3
In a blender, combine the freshly squeezed juice from the 2 limes, the juice from the 1 lemon, 1 tablespoon of vinegar, the 2 scotch bonnet peppers (or habanero), 2 tablespoons of épis, and 1/2 tablespoon of salt. Blend until the mixture is smooth.
⏱️ 5 min - 4
Pour the blended liquid mixture over the prepared vegetables in the large mixing bowl. Put on a pair of gloves to protect your hands, then thoroughly mix all the ingredients together, ensuring the dressing evenly coats all the vegetables.
⏱️ 5 min - 5
For best flavor, allow the piklis to marinate in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld and the vegetables to slightly soften. Taste and adjust salt if needed.
⏱️ 15 min - 6
Store any leftover Piklis in an airtight glass container in the refrigerator. It will keep well for several days and its flavor often improves over time. Serve as a spicy, tangy condiment with dishes like plantains, Haitian fried chicken, or inside pate kode.