The Haitian pikliz recipe is a mix of vegetables cut using the julienne method (shredded in long thin strips) spiced up with hot Caribbean peppers that is usually eaten with bananes pesées, griot and other fried meats.
Ingredients
- Cabbage
- Carrot
- Shallots
- Onion
- Habanero pepper
- Vinegar
- Salt
- Pepper
- Mason Jar
Instructions
- Cut the vegetables using the julienne method and mix them.
- Add the sliced hot peppers.
- Put the mixture in the previously washed and dried mason jar.
- Add some vinegar, salt and pepper.
- Allow the mixture to macerate during a few hours or days before serving with the dish of your choice.
6 Comments
Love pikliz and usually have a jar of it in my fridge. Even though my family left Port-au-Prince soon after Papa Doc came to power and terror, we often ate and still eat like we were home. My problem is that I now have IBS which means that I can no longer eat onions, garlic, beans, peas, peanuts and most brassicas-foods in the cabbage and broccoli family. Ugh!!! Last time I had riz et pois was 6 years ago:(. BUT….scallions, chives, and some leek (greenish parts best) and a small amount of cabbage, white and Chinese cabbage preferably. So any suggestions for pikliz?
I am not familiar with IBS or its dietary restrictions. Are shallots safe? If so, you should try this shallot pikliz recipe. If that also fails, I’d say try it with the white and Chinese cabbage you mentioned.
Your comment is awaiting moderation.
[…] you another flavorful story, pikliz came to mind once more. This time, my palate wandered back to Haiti’s traditional pikliz, which I’ve mentioned on the blog […]
Your comment is awaiting moderation.
[…] barely discussed. A search for Haitian pikliz online and on this blog invariably leads to the more traditional cabbage and carrot version, typically served with bannann peze and griot. Until now, I had only mentioned brightened shallots […]
Yummy is correct! Nothing works better with fritay than a good spicy pikliz. Mm mmm good!
Hello Annick j’ai deux questions : ça se conserve jusqu’à combien de temps ? je suppose que si on veut le conserver il le couvrir totalement de vinaigre ?
Yummy! I love pikliz. This is a great recipe. Not many people like the taste of vinegar so a more natural substitute that taste even better would be sour orange juice (sold in Goya bottle if you reside in the US) and lemon juice, Or just the good ol’ Haiti Zoranj su lakay! I personally love to blend my lemon juice, salt, peper, and other seasonings like maggie, with a little vinegar, and a whole onion, and pour the mix on my cabbage and carrots. I also heat up a little castor oil or vegetable oil and pour the hot mix on the cabbage just to break it down (pou kraze chou a). of course with the natural ingredients added you would need to refrigerate the pikliz. Enjoy!
TashaD love love your feedback! it is true that natural ingredients are so much better! There is another pikliz my grandma used to make with sour oranges, I will share that one soon. Thanks for sharing, especially for pointing US residents to the right product.