In Haiti, this spicy cabbage, carrot and chile-laced pickle, which is pronounced pick-lees, is traditionally served with rich meats and fried foods, like the pork dish griot. Its bright, fiery tang mitigates the heaviness and balances out the flavors. It’s also a wonderful condiment to serve with rice and beans, noodles, roast chicken, or other gently flavored dishes that need a little zipping up. Like most pickles, it will keep for weeks in the refrigerator. Make sure to take care when handling the chiles; gloves are recommended here.
Ingredients
- 2 cups thinly sliced green cabbage
- 1 medium onion, halved and thinly sliced
- 1 large carrot, peeled and coarsely grated (1 cup)
- ½ medium green, red or yellow bell pepper, seeded and thinly sliced (1 cup)
- 2 scallions, thinly sliced
- 4 Scotch bonnet or habanero chiles, seeded and very thinly sliced
- 4 garlic cloves, finely chopped
- 1 ¼ teaspoons kosher salt
- 12 black peppercorns
- 4 whole cloves
- 1 ½ cups cane vinegar, cider vinegar or white vinegar
- Juice of 1/2 lime
- Nutritional Information
Nutritional analysis per serving (2 servings)
144 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 4 grams protein; 1512 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 quart
Preparation
- Combine cabbage, onion, carrot, bell pepper, scallions, chiles, garlic, salt, peppercorns and cloves in a large bowl. Toss well.
- 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.
Dining and Cooking