Calories: 271kcal
Ingredients
- 3 cups Cabbage shredded
- 1 large Carrots thinly sliced or coarsely grated
- 1 Onion thinly sliced
- 1 medium Bell Pepper
- 2 scallions sliced
- 4 Scotch bonnet peppers habanero peppers can be substituted
- 1 ½ cups Distilled White vinegar
- 1 teaspoon Kosher Salt
- 8-12 Black Peppercorns
- 1 Lime juices
- ½ Sour Orange juiced
Instructions
- Step 1: Make Hot Pepper Paste
- Using a food processor of blender, blend lime juice and scotch bonnet peppers
- Step 2: Make Vegetable Mixture
- Add thinly sliced vegetables to a large bowl
- Mix with the vegetables together well using your hands or tongs.
- Step 3: Combine Paste and Vegetables
- Add mixture to a fairly large glass bottle or mason jar. Add the salt plus the peppercorns. Add the vinegar filling about ¾ of the bottle. If you need more vinegar feel free to add more.
- Give the jar a few shakes to help the salt dissolve
- Store in the refrigerator and use accordingly.
- Serve with meat like fried pork or other fried foods
Video
Notes
This recipe is a cinch to make. At the end of the day chopping vegetables will be the worst of it. To make life easier use a mandolin, vegetable peeler, or cheese grater to slice up your vegetables like cabbage, carrots, and onions.
Use fresh, crunchy vegetables. This will ensure that your pikliz is full of flavor and texture.
Occasionally people jazz their pikliz up with additional ingredients such as garlic, peppercorns, cloves, and scallions.
Bell pepper color doesn't matter. I actually go for a tri-color vibe for the presentation.
I like distilled white vinegar in this recipe, but if you prefer to add a bit of complexity or just sweeten things up a bit, I've seen recipes that substitute apple cider vinegar, rice vinegar, or even red wine vinegar. I prefer simple, old-school white vinegar.
Feel free to substitute (orange + lime juice combo) in place of sour orange juice
These fiery foods are traditionally served as condiments in other Haitian recipes particularly fried dishes such as griot (fried pork chunks) fried or stewed chicken, or tasso (goat or beef marinated in orange juice and fried).
Scotch bonnet pepper is pretty damn high on the heat scale. If you like your pikliz extra spicy, just add more scotch bonnet peppers to the mix. To take things down a notch, be diligent about limiting those seeds and veins. You can also add sugar.
Let the pikliz sit for at least an hour before serving, to allow the flavors to meld together.
Nutrition
Calories: 271kcal | Carbohydrates: 50g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2426mg | Potassium: 1114mg | Fiber: 14g | Sugar: 24g | Vitamin A: 11204IU | Vitamin C: 205mg | Calcium: 229mg | Iron: 3mg
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