Haitian Pikliz pronounced pick-leez is a very spicy cabbage slaw that is on every table for every meal in Haiti.
A condiment of sorts that they put on everything.
It is spicy and delicious and we clearly see what it is so popular there.
This is best when the flavors have a chance to meld together for a few days so plan ahead when making your Haitian pikliz.
A quart size canning jar works great for this recipe. Enjoy!
Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.
Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!
Haitian Pikliz (Spicy Cabbage Slaw)
Ingredients
- 2 cups shredded cabbage
- 1 large carrot
- 1 cup bell pepper green, orange, red
- 1 onion
- 2 scallions
- 6 scotch bonnet peppers or to your heat tolerance
- 4 cloves garlic
- 1 teaspoon salt
- 12-14 peppercorns
- 4 cloves
- 2 cups vinegar or enough to cover ingredients. Use white or apple vinegar
- 1/2 lime juice
Instructions
- Slice the cabbage very thinly and do the same for the all the other ingredients except grate the carrot and dice the garlic very fine. Wear gloves while handling the hot peppers.
- Place all the sliced ingredients in a large bowl .. large enough so you can easily mix everything together. Also mix in the salt, pepper corns and cloves.
- Put the ingredients in a quart size canning jar or equivalent and cover with vinegar and lime juice.
- Place in refrigerator for at least 3 days for the greatest flavor.
