Haitian Pikliz Is The Best Haiti Fermented Dish
38kcal
Ingredients
- 1/2 small head of cabbage, finely shredded
- 1 large carrot, julienned or grated
- 1/2 medium bell pepper (any color), thinly sliced
- 1 small onion, thinly sliced
- 2 scallions, chopped
- 2 Scotch bonnet peppers, seeds removed and finely chopped (adjust to desired spice level)
- 1 tsp kosher salt
- 1/2 tsp teaspoon black peppercorns
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1 cup white vinegar
- 1/4 cup freshly squeezed lime juice
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Vegetable peeler or grater (for carrots)
- A clean, airtight glass jar or container (approximately 1-quart capacity)
Method
- In a large mixing bowl, combine the shredded cabbage, carrot, bell pepper, onion, and scallions. Mix well.
- Add the chopped Scotch bonnet peppers, salt, black peppercorns, minced garlic, and dried thyme to the vegetable mixture, stirring well to combine.
- In a separate bowl or measuring cup, combine the white vinegar and lime juice.
- Pour the vinegar and lime juice mixture over the vegetables, ensuring that all the ingredients are submerged. If needed, add more vinegar to cover the vegetables completely.
- Transfer the mixture to a clean, airtight glass jar or container. Seal the container and refrigerate for at least 24 hours to allow the flavors to meld and the vegetables to pickle. For best results, allow the Pikliz to marinate for 2-3 days before serving.
- Serve your Haitian Pikliz as a side dish or condiment with your favorite meals. The Pikliz can be stored in the refrigerator for up to 3 weeks.