Pikliz, a Haitian spicy pickled slaw that’s popular in Haiti.
Pikliz can be enjoyed as a side to many of your favourite dishes. We recommend having it with our Vegan “Chicken” and Cashew (Vegan Poul Ak Nwa) It is also great served with crusty bread or on a sandwich.
Traditionally this condiment is very spicy, made with many Scotch bonnets. If you don’t want your slaw to be too hot, feel free to adjust to your liking. This recipe gives a medium heat.
- ½ small white cabbage
- 1 red onion
- 1 medium carrot
- 1-2 Scotch bonnet more or less depending on heat level
- 1 red bell pepper
- 3 sprigs thyme leaves only
- ½ teaspoon black peppercorns
- Juice of 1 lime
- 300 ml white wine vinegar
- 2 teaspoons salt
- Thinly slice the cabbage, onion, carrot, red bell pepper and Scotch bonnet. Use a mandolin for best results. Add them to a bowl with the thyme leaves and mix to evenly distribute everything.
- Sterilise a large jar or 2-3 smaller ones by washing them thoroughly with dish soap, rinse well then either boil them in a big enough pot to fully submerge them for 10 minutes or put them in an oven, set to 110°C, for 10 minutes.
- Once the jar has cooled completely add the sliced vegetables to the jar and gently compress them down to fill the jar.
- In a bowl add the black peppercorns, lime juice, white vinegar and salt. Mix until the salt has dissolved this will take a couple of minutes.
- Add the vinegar to the jar with the vegetables. Fill to the top so that everything is submerged. Top up with more vinegar if needed.
- Place in the fridge for at least an hour before using.