Easy Homemade Haitian Pikliz (Spicy Pickled Slaw)
Pikliz is Haiti’s fiery little secret—crunchy, zesty, and packing just the right amount of Scotch bonnet heat to wake up your taste buds! This bold pickled slaw combines crisp cabbage, carrots, and bell peppers, all swimming in a tangy vinegar bath that gets better with time. It’s the perfect sidekick to rich, crispy dishes like griot (fried pork) or golden fried plantains. One bite, and you’ll wonder how you ever lived without this spicy, punchy, flavor-packed condiment!We’ve put our own spin on this recipe! While the original is no longer available, our new version keeps the flavors just as amazing—enjoy!
Ingredients
Cooking Instructions
step 1
In a large bowl, combine shredded Cabbage (2 cups), Carrot (1), Onion (1), Red Bell Pepper (1/2), Green Bell Pepper (1/2), and Scotch Bonnet Peppers (2).
step 2
Add Garlic (2 cloves), Salt (1 tsp), Ground Black Pepper (1/2 tsp), Dried Thyme (1/2 tsp), and Whole Cloves (4). Toss everything together.
step 3
Transfer the mixture into a sterilized glass jar. Pour in the Distilled White Vinegar (1 cup) ensuring the vegetables are fully submerged.
step 4
Seal the jar and let it sit at room temperature for at least 24-48 hours before use. For the best flavor, let it ferment for 5-7 days in the refrigerator.
step 5
Pikliz is best served as a spicy accompaniment to griot (fried pork), fried plantains, or rice and beans.
