Pikliz – Haitian pickle Recipe
Pikliz – Haitian pickle
Flavors of Haiti

Prep. time: 30 minutes
Cooking time: None
Waiting time: Allow to marinate for about 5 days before use. 

Difficulty: Easy
Chef's Note

You may be tempted to use a food processor, but I would suggest you don’t. The food processor may overwork the vegetables and you won’t get that unique size/shape pikliz is supposed to have. Cut by hand or with a mandolin.

Since we used vinegar as the base, it will act as a preservative. If you do store it in the fridge it can last for months. But be aware that some of the heat will be lost the longer it stays in the fridge.

Don't forget to bring the Pikliz to the table when you serve your pork Griot and "banann peze".

- 2 cups shredded cabbage
- 1 large carrot
- 1 cup bell pepper (green, orange, red)
- 1 onion
- 2 scallions
- 6 scotch bonnet peppers
- 1 teaspoon salt
- 12-14 peppercorns
- 2 cups white vinegar
- juice of half a lime
  1. Slice the cabbage, bell pepper and onion very thinly; finely chop the shallots. 
  2. Slice the scotch bonnet peppers lengthwise. Tip: wear gloves to prevent irritating your hands.
  3. Grate the carrot and finely chop the garlic.
  4. Place all the  ingredients from steps 1-3 in a large bowl with the salt, peppercorns, cloves and lime juice. Mix well.
  5. Pack the ingredients into a fairly large glass jar.
  6. Cover with vinegar; cover and set aside to marinate in a cool place. 
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Photo: Caribbean Pot

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