Pikliz Haitian Pickled Vegetable Relish Recipes

PIKLIZ (HAITIAN PICKLED VEGETABLE RELISH)

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Provided by Nils Bernstein

Categories Cabbage Carrot Hot Pepper Thyme Clove Lime Juice Haiti Side Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 cups

Number Of Ingredients 9

Pikliz (Haitian Pickled Vegetable Relish) image

Steps:

Pack cabbage, carrots, shallots, peppers, thyme, cloves, and salt into a 1 1/2-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.

Ingredients

2 1/2 cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage)
1 cup julienned or grated carrots (from about 1 medium carrot)
1/2 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

HAITIAN PIKLIZ

Pikliz, is a combination of spicy, pickled vegetables that every Haitian home has on hand. Carrots, cabbage, chillies and other vegetables are soaked in vinegar creating a relish similar to what Americans refer to as chow-chow. This crunchy salad is served as a side dish in Haitian meals. The flavoured vinegar is frequently...

Provided by Peggy J Shabazz

Categories Other Salads

Number Of Ingredients 8

Haitian Pikliz image

Steps:

1. Snip off the stem of the peppers, cut each into 4 pieces, and keep the seeds.
2. Place hot peppers, cabbage, carrots, onion, cloves, salt, and peppercorn in a quart size jar. Then add vinegar.
3. Close jar tightly and let sit at least 24-48 hours before serving.
4. Serve with meat or fish.

Ingredients

6 scotch bonnet peppers
2 c thinly sliced or shredded cabbage
1/2 c thinly sliced or shredded carrots
1/4 c thinly sliced or shredded onions
4 clove garlic
1 tsp salt
8-10 peppercorns (optional)
3 c vinegar

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