Pikliz (Haitian Pickled Vegetable Relish)
4.8
(11)
Photo by Chelsea Kyle, Food Styling by Molly Baz
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Cooks' Note
If you can't find Scotch bonnet peppers, substitute habaneros.
Recipe information
Total Time
15 minutes, plus pickling time
Yield
Makes 4 cups
Ingredients
2½ cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds (from about ¼ 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, quartered
3 sprigs thyme
8 whole cloves
1 teaspoon kosher salt
3 cups (or more) distilled white vinegar
3 tablespoons fresh key lime (or regular lime) juice
Preparation
Pack cabbage, carrots, shallots, peppers, thyme, cloves, and salt into a 1½ quart resealable jar. Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving.
Do Ahead: Pikliz can be made 1 month ahead. Seal and chill.
Recipe notes
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