Pikliz
A spicy Haitian pikliz of crunchy cabbage, carrot and peppers in a vibrant vinegar-lime marinade — the perfect condiment for fried meats and plantains.
Ingredients
- green cabbage300 g
- carrot1 pcs
- shallot1 pcs
- green bell pepper1 pcs
- scotch bonnet or habanero chili4 pcs
- garlic4 cloves
- salt1 tsp
- black peppercorns12 pcs
- cloves4 pcs
- fresh thyme3 stalks
- white vinegar360 ml
- lime1 pcs
Instructions
Thinly shred the green cabbage, grate the carrot, and cut the shallots and green bell pepper into thin strips.
Finely chop the garlic and hot peppers; wear gloves while working and avoid touching your eyes.
Combine the vegetables in a large bowl, add salt, black peppercorns, cloves and thyme sprigs, toss together and press down lightly with your hands.
Pack the mixture into a clean glass jar, pressing down in layers to leave as little air between the vegetables as possible.
Squeeze in the lime juice, pour in the white vinegar and press down on the vegetables with a spoon so the marinade covers them completely; top up with a little more vinegar if needed.
Seal the jar tightly and refrigerate for at least 3 days, shaking gently twice a day; the vegetables will stay crunchy while the heat and flavor balance out.
Serve the pikliz cold as a condiment with griot, fried meats, poultry or plantains; keep covered in the refrigerator for up to 3 weeks.
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