Haitian Pikliz Spicy Cabbage Slaw Recipes

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PIKLIZ (HAITIAN PICKLED VEGETABLE RELISH)

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Provided by Nils Bernstein

Categories     Cabbage     Carrot     Hot Pepper     Thyme     Clove     Lime Juice     Haiti     Side     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 cups

Number Of Ingredients 9



Pikliz (Haitian Pickled Vegetable Relish) image

Steps:

  • Pack cabbage, carrots, shallots, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar. Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving.
  • Do Ahead
  • Pikliz can be made 1 month ahead. Seal and chill.

2 1/2 cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage)
1 cup julienned or grated carrots (from about 1 medium carrot)
1/2 cup thinly sliced shallots (from about 1 large shallot)
6 Scotch bonnet peppers, stemmed, quartered
3 sprigs thyme
8 whole cloves
1 teaspoon kosher salt
3 cups (or more) distilled white vinegar
3 tablespoons fresh key lime (or regular lime) juice

SPICY VINEGAR OF HAITI - PICKLESE (PIKLIZ)

Vinaigre Piquant or Pikliz (Picklese) or Spicy Vinegar of Haiti from Caribseek.com & "A Taste of Haiti" by Mirta Yurnet-Thomas and this way I could give you accurate amounts and correct "cooking" times. This is EXTREMELY HOT that is the least I can say! "Pikliz" or pickled Scotch Bonnet peppers is used to give flavor to many dishes. It is also placed on the table at mealtime so that you can sprinkle as much as you want over your food. In many dishes only the pickled vinegar of the "pikliz" is used, whereas in other dishes the carrots, cabbage and onions are used. Haitians only use fresh Scotch Bonnet peppers - they don't use the peppers from the "pikliz." I did not add the marinating time that is 24 to 48 hours. Used with Soupe Joumou(Haitian Pumpkin Soup) as a seasoning and/or a condiment.UPDATE: 08/11/2010 I just posted a (recipe #) in which the Haitians use his seasoning quite a bit.:)

Provided by Manami

Categories     Sauces

Time 20m

Yield 1 quart, 50 serving(s)

Number Of Ingredients 8



Spicy Vinegar of Haiti - Picklese (Pikliz) image

Steps:

  • Cut the bottoms off of the peppers and cut each pepper into 4 pieces.
  • Place the peppers and the rest of the ingredients, with or without the salt and/or peppercorns, in a quart size jar; then add the vinegar.
  • Close jar tightly and let it sit at least 24-48 hours before serving.
  • Once you commence using it, store in the refrigerator.
  • In Haitian homes, it is used at the table with all meals.
  • It lasts for months.

Nutrition Facts : Calories 6.8, Fat 0.1, Sodium 2.6, Carbohydrate 0.9, Fiber 0.3, Sugar 0.5, Protein 0.2

6 scotch bonnet peppers
2 cups thinly sliced cabbage or 2 cups shredded cabbage
1/2 cup thinly sliced carrots or 1/2 cup shredded carrot
1/4 cup thinly sliced onions or 1/4 cup shredded onion
4 whole cloves
1 teaspoon salt (optional)
8 -10 peppercorns (optional)
3 cups vinegar

PEPPER HASH - AMERICAN PIKLIZ

Once you've tried pikliz, if you're a fan of spicy food, you'll likely be addicted. But it is tough to find (outside of Haitian homes & communities). I tried some bottled ones - yuck. I also tested a few recipes, but I never found one that worked quite perfectly. Then I came upon an old American recipe - for something called "Philadelphia Hash" or "Pepper Relish." These are not spicy dishes (as is Haitian pikliz); rather they are savory side dishes or slaw-like condiments for sausages, roast meats, hot dogs. They seem to be fairly old-fashioned, of German origin, generally served with meats (in parts of Philadelphia, I understand they are usual hotdogs accompaniments). I tweaked the recipe to create a spicy option that seems Haitian-ish. Please note - I am not Haitian, and I have never (sadly) been to Haiti. So I'm not an expert; this is not authentic. But it is yummy!

Provided by Caromcg

Categories     Vegetable

Time 50m

Yield 2 quarts, 12 serving(s)

Number Of Ingredients 10



Pepper Hash - American Pikliz image

Steps:

  • Combine the vinegars. Add the sugar and salt to the vinegars, and stir until they've dissolved.
  • Slice the cabbage as thinly as you can. I do it by hand and it is fairly tedious (this is the reason for the long prep-time in the recipe). Another option is to use the food processor, which results in a dish the consistency of KFC slaw; Be careful - it is really easy to end up with cabbage mush.
  • Seed & slice the green pepper, also very thinly.
  • If using the scotch bonnets or habaneros, seed & slice those super thinly. These are really spicy peppers (for those unfamiliar); handling them can burn your hands, and the burn can last a few days. I use disposable gloves when I cook with scotch bonnets or habaneros.
  • Place the cabbage, green peppers, and all spices and seeds in a large container with a tight-fitting lid. Pour the vinegar mixture over it. Shake.
  • The pepper hash can be eaten immediately. The flavor meld well over time. It lasts in the fridge for several weeks.

Nutrition Facts : Calories 104.5, Fat 0.5, SaturatedFat 0.1, Sodium 696.4, Carbohydrate 23.2, Fiber 2.5, Sugar 19.9, Protein 1.4

1 head cabbage, white, sliced as this as you can
2 medium green peppers, sliced super thin
4 teaspoons celery seeds
3 teaspoons mustard seeds
16 tablespoons white sugar
1 1/2 cups apple cider vinegar
1 cup white vinegar
3 1/2 teaspoons salt
2 teaspoons black pepper
4 scotch bonnet peppers (optional) or 4 habanero peppers (optional)

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