Best Spicy Vinegar Of Haiti Picklese Pikliz Recipes

Pikliz (Haitian Pickled Vegetable Relish) image

Provided by Nils Bernstein

Yield Makes 4 cups

Number Of Ingredients 9

2 1/2 cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage)
1 cup julienned or grated carrots (from about 1 medium carrot)
1/2 cup thinly sliced shallots (from about 1 large shallot)
6 Scotch bonnet peppers, stemmed, quartered
3 sprigs thyme
8 whole cloves
1 teaspoon kosher salt
3 cups (or more) distilled white vinegar
3 tablespoons fresh key lime (or regular lime) juice

Steps:

Pack cabbage, carrots, shallots, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar. Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving.
Do Ahead
Pikliz can be made 1 month ahead. Seal and chill.

Haitian Pikliz image

Provided by Peggy J Shabazz

Number Of Ingredients 8

6 scotch bonnet peppers
2 c thinly sliced or shredded cabbage
1/2 c thinly sliced or shredded carrots
1/4 c thinly sliced or shredded onions
4 clove garlic
1 tsp salt
8-10 peppercorns (optional)
3 c vinegar

Steps:

1. Snip off the stem of the peppers, cut each into 4 pieces, and keep the seeds.
2. Place hot peppers, cabbage, carrots, onion, cloves, salt, and peppercorn in a quart size jar. Then add vinegar.
3. Close jar tightly and let sit at least 24-48 hours before serving.
4. Serve with meat or fish.

Spicy Vinegar of Haiti - Picklese (Pikliz) image

Provided by Manami

Categories Sauces

Time 20m

Yield 1 quart, 50 serving(s)

Number Of Ingredients 8

6 scotch bonnet peppers
2 cups thinly sliced cabbage or 2 cups shredded cabbage
1/2 cup thinly sliced carrots or 1/2 cup shredded carrot
1/4 cup thinly sliced onions or 1/4 cup shredded onion
4 whole cloves
1 teaspoon salt (optional)
8 -10 peppercorns (optional)
3 cups vinegar

Steps:

Cut the bottoms off of the peppers and cut each pepper into 4 pieces.
Place the peppers and the rest of the ingredients, with or without the salt and/or peppercorns, in a quart size jar; then add the vinegar.
Close jar tightly and let it sit at least 24-48 hours before serving.
Once you commence using it, store in the refrigerator.
In Haitian homes, it is used at the table with all meals.
It lasts for months.

Nutrition Facts : Calories 6.8, Fat 0.1, Sodium 2.6, Carbohydrate 0.9, Fiber 0.3, Sugar 0.5, Protein 0.2

Pikliz image

Provided by Melissa Clark

Time 30m

Yield 1 quart

Number Of Ingredients 12

2 cups thinly sliced green cabbage
1 medium onion, halved and thinly sliced
1 large carrot, peeled and coarsely grated (1 cup)
1/2 medium green, red or yellow bell pepper, seeded and thinly sliced (1 cup)
2 scallions, thinly sliced
4 Scotch bonnet or habanero chiles, seeded and very thinly sliced
4 garlic cloves, finely chopped
1 1/4 teaspoons kosher salt
12 black peppercorns
4 whole cloves
1 1/2 cups cane vinegar, cider vinegar or white vinegar
Juice of 1/2 lime

Steps:

Combine cabbage, onion, carrot, bell pepper, scallions, chiles, garlic, salt, peppercorns and cloves in a large bowl. Toss well.
Pack vegetables into a large (1 quart) jar with a tightfitting lid. Pour vinegar and lime juice over vegetables. Press down on vegetables if needed until they are completely submerged in liquid. Cover with lid and refrigerate for at least 3 days before opening. Stored covered in refrigerator, pikliz will last for at least 3 weeks, if not longer.