Every Haitian home has a jar or two of pikliz, a spicy pickled slaw, in the fridge. It’s great as a garnish, particularly with grilled meats, gifting your plate with a wake up kick to the tastebuds. Chef Claudy Pierre’s version is phenomenal with any meat during any season of the year.
Where Does The Name Pikliz Come From?
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Pikliz gets its name from piquer, a French word that means “to sting,” alluding to its kick of spice and bitterness from the fermentation. The taste of Haitian Pikliz is similar to kimchi or other fermented cabbages, and you can serve it as a side dish with Haitian Pork Griot.
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Haitian Pikliz
Description
A staple of Haitian cuisine.
Ingredients
Scale
- 2 cups cabbage, shredded
- 1 cup carrot, grated
- 1 bell pepper, sliced
- 1 onion, sliced
- 3 scallions, sliced
- 1 shallot, sliced
- Scotch bonnet pepper, divided
- Salt, to taste
- Pepper, to taste
- 2 cups white wine vinegar
Instructions
- Combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.
- Put on gloves, and thoroughly mix using your hands. Pack down the pikliz into sterilized mason jars. Cover with the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.
Recipe by Claudy Pierre
Photography by Jacqueline Moss
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