Pikliz
Updated Dec. 22, 2020
- Total Time
- 30 minutes, plus 3 days’ pickling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups thinly sliced green cabbage
- 1medium onion, halved and thinly sliced
- 1large carrot, peeled and coarsely grated (1 cup)
- ½medium green, red or yellow bell pepper, seeded and thinly sliced (1 cup)
- 2scallions, thinly sliced
- 4Scotch bonnet or habanero chiles, seeded and very thinly sliced
- 4garlic cloves, finely chopped
- 1¼teaspoons kosher salt
- 12black peppercorns
- 4whole cloves
- 1½cups cane vinegar, cider vinegar or white vinegar
- Juice of ½ lime
Nutritional analysis per serving (12 servings)
29 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 210 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine cabbage, onion, carrot, bell pepper, scallions, chiles, garlic, salt, peppercorns and cloves in a large bowl. Toss well.
- Step 2
Pack vegetables into a large (1 quart) jar with a tightfitting lid. Pour vinegar and lime juice over vegetables. Press down on vegetables if needed until they are completely submerged in liquid. Cover with lid and refrigerate for at least 3 days before opening. Stored covered in refrigerator, pikliz will last for at least 3 weeks, if not longer.
Private Notes
Comments
Our Haitian family prefers a simpler version, usually omitting the sweet peppers, scallions, garlic & lime. Also, most non-Haitians would find this ratio of habaneros a bit too much! We add in whole allspice with the peppercorns & cloves and often mix up a huge batch in the morning, press it all day, & take to a party that evening. Everyone loves it! (It does take 1-2 days for the vinegar to pick up all the flavors).
Ok, I did use 1 cup of water to 2 cups apple cider vinegar, I also added a tablespoon of sugar and brought it all to a simmer with the spices until the sugar melted, and then poured it over the vegetables. Worked perfect!
I had to change the recipe a bit -- the people I cook for don't enjoy strong raw garlic flavor, so I used less. The result was very fresh, spicy (love habanero chiles) and delicious, but wow, sour. A bit too sour for me except in tiny servings as a relish. Rinsing the cabbage and blotting it a bit before serving, as you might do with sauerkraut, helped a lot. Next time I might try using half vinegar, half water.
Everyone that likes spicy food loved this recipe. It appeared on turkey subs the next day which were much improved. Will definitely do it again.
Irresistibly delicious, but two habaneros instead of four might be better
I’ve made this at least ten times. I eat meals that work with it. The only change I make is I use at least six large habaneros to give it punch. There is another recipe on NYT, George Collier’s, that uses sweet potatoes that may try once my garden gives me a few. But, I find this recipe is just wonderful.