Pikliz is a beloved Haitian condiment made from a mix of pickled vegetables and Scotch bonnet peppers. Known for its vibrant heat and tangy flavor, pikliz adds a delightful kick to fried dishes like griot (fried pork), tassot (fried beef), and fried plantains. Its blend of cabbage, carrots, and peppers in vinegar creates a sharp and spicy relish that balances the richness of fried foods, enhancing any meal with a taste of Haitian culinary tradition.
This zesty, crunchy relish is easy to make and keeps well in the refrigerator, so you can always have a batch ready to serve.
Ingredients
- Vegetables & Seasonings
- 2½ cups thinly sliced cabbage, cut crosswise a few times for shorter shreds (from about ¼ of a large cabbage)
- 1 cup julienned or grated carrots (from about 1 medium carrot)
- ½ cup thinly sliced shallots (from about 1 large shallot)
- 6 Scotch bonnet peppers, stemmed and quartered (adjust for spice level)
- 3 sprigs thyme (fresh or dried)
- 8 whole cloves
- 1 teaspoon kosher salt
- Pickling Liquid
- 3 cups (or more, as needed) distilled white vinegar
- 3 tablespoons fresh key lime juice (or regular lime juice)
Directions
1. Prepare the Vegetables
Thinly slice the cabbage, carrots, and shallots. To control the spiciness, consider removing some seeds from the Scotch bonnet peppers, which hold most of the heat. Keep in mind, though, that the traditional recipe calls for the full heat of these peppers to create the signature kick of pikliz.
2. Pack the Ingredients
In a 1½-quart resealable jar, layer the cabbage, carrots, shallots, Scotch bonnet peppers, thyme sprigs, whole cloves, and kosher salt. Press the ingredients down gently to fit as much as possible into the jar.
3. Add Vinegar and Lime Juice
Pour the distilled white vinegar over the vegetables, followed by the lime juice. Make sure the liquid fully covers the vegetables—add more vinegar if needed. Seal the jar tightly and shake it to distribute the ingredients evenly, allowing the salt to dissolve.
4. Let Pikliz Marinate
For the best flavor, let the pikliz marinate in the refrigerator for at least 3 days before serving, shaking the jar gently twice a day to redistribute the flavors. The vinegar will break down the vegetables slightly, making them crisp yet tender and allowing the spicy, tangy, and herbal notes to blend beautifully.
Serving Suggestions
Pikliz is typically served as a side with fried dishes like griot, tassot, and fried plantains. Its acidity and spice help balance the richness of these foods. You can also serve it alongside rice and beans, fish dishes, or simply enjoy it as a spicy condiment to add zest to sandwiches and wraps.
Recipe Tips and Variations
- Adjust the Heat: Scotch bonnet peppers bring significant heat to pikliz. If you prefer a milder relish, you can remove some or all of the seeds or use fewer peppers.
- Experiment with Vegetables: Try adding thinly sliced bell peppers or a bit of green onion for extra flavor and color variation.
- Storage Tips: Pikliz can be stored in the refrigerator for up to several weeks. The longer it sits, the more intense the flavors become, making it a wonderful relish to have on hand.
Pikliz is more than just a condiment; it’s an essential part of Haitian meals that brings a pop of color, spice, and freshness to every bite. Let the flavors meld, and enjoy this Haitian classic with your favorite dishes
