How To Make Haitian Picklese Recipes

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HAITIAN PICKLESE

Prep time does not include MARINATING FOR 24 HOURS. 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. Every Haitian kitchen has pikliz in the cupboard or refrigerator. In many of the recipes only the vinegar of this pikliz is used, whereas in others the carrots, cabbage and onions are used

Provided by Ck2plz

Categories     Sauces

Time P1DT30m

Yield 4 serving(s)

Number Of Ingredients 9



Haitian Picklese image

Steps:

  • Snip off the stem of the peppers, cut each into 4 pieces, and keep the seeds.
  • Place hot peppers, cabbage, carrots, onion, green peas, cloves, salt, and peppercorns in a quart-size jar, then add the vinegar.
  • Close jar tightly and let sit at least 24-48 hours before using. Once you commence using it, store in the refrigerator. It lasts for months.

Nutrition Facts : Calories 93.1, Fat 0.8, SaturatedFat 0.2, Sodium 33, Carbohydrate 13.2, Fiber 3.7, Sugar 6.5, Protein 2.6

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

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

HAITIAN GRIOT AND PIKLIZ RECIPE BY TASTY

Here's what you need: pork shoulder, salt, freshly cracked pepper, onion, shallots, scallions, bell pepper, garlic, chicken bouillon, garlic, oranges, limes, white wine vinegar, fresh thyme, fresh parsley, scotch bonnet pepper, water, oil, brown rice, red bean, fried plantains, cabbage, carrot, bell pepper, onion, scallions, shallot, salt, pepper, scotch bonnet pepper, white wine vinegar

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 31



Haitian Griot and Pikliz Recipe by Tasty image

Steps:

  • For the griot, add the cubed pork shoulder, salt, pepper, chopped onion, chopped shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube, cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large dutch oven off the heat.
  • With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate overnight.
  • For the pikliz, 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 the pikliz down 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.
  • Preheat oven to 350°F (180°C).
  • Place the Dutch oven with the marinated pork on the stove. Add the 2 cups (480 ML) of water, and bring to a boil. Transfer the pork to the the oven to braise for 1½ hours or until cooked through and tender.
  • Pick out all the pieces of pork and place on a paper towel-lined tray lined with paper towel to dry. Pat down the surface of the pork to make sure there is no moisture.
  • Heat a pot of oil to 350°F (180°C).
  • Add the pork in batches and fry until deep golden brown color, about 5-7 minutes.
  • Transfer the pork to a paper towel-lined plate to drain.
  • Serve with rice, beans, fried plantains, and the pikliz.
  • Nutrition Calories: 1859 Fat: 172 grams Carbs: 36 grams Fiber: 7 grams Sugars: 10 grams Protein: 50 grams
  • Enjoy!

3 lb pork shoulder, cubed
salt, to taste
½ teaspoon freshly cracked pepper, to taste
1 onion, chopped
2 shallots, chopped
5 scallions, chopped
1 bell pepper, sliced
6 cloves garlic, sliced
1 cube chicken bouillon
4 cloves garlic
2 oranges, juiced
2 limes, juiced
1 tablespoon white wine vinegar
10 sprigs fresh thyme
½ bunch fresh parsley
1 scotch bonnet pepper, sliced
2 cups water
4 cups oil, for frying
brown rice, to serve
red bean, to serve
3 fried plantains, to serve
2 cups cabbage, shredded
1 cup carrot, grated
1 bell pepper, sliced
1 onion, sliced
3 scallions, dliced
1 shallot, sliced
salt, to taste
pepper, to taste
scotch bonnet pepper, divided
2 cups white wine vinegar

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

HAITIAN-STYLE FRIED CHICKEN

This fried chicken recipe has Haitian roots. It varies from traditional American recipes but is just as good. The longer you leave it to marinate, the better. You may sprinkle freshly squeezed lemon juice on top if you like.

Provided by cremebrulee

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 12h36m

Yield 6

Number Of Ingredients 10



Haitian-Style Fried Chicken image

Steps:

  • Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 12 hours.
  • Heat oil in a deep-fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 570.7 calories, Carbohydrate 27.2 g, Cholesterol 136.8 mg, Fat 36.5 g, Fiber 4.2 g, Protein 35.1 g, SaturatedFat 8.1 g, Sodium 1811.1 mg, Sugar 1.5 g

3 pounds chicken legs
1 cup lemon juice
½ white onion, chopped
1 head garlic, cloves separated and minced
3 tablespoons seasoned salt
3 tablespoons paprika
3 tablespoons ground thyme
2 tablespoons ground black pepper
2 tablespoons whole cloves
vegetable oil for frying

PIKLIZ

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.

Provided by Melissa Clark

Categories     dinner, lunch, pickles, side dish

Time 30m

Yield 1 quart

Number Of Ingredients 12



Pikliz image

Steps:

  • 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.

2 cups thinly sliced green cabbage
1 medium onion, halved and thinly sliced
1 large carrot, peeled and coarsely grated (1 cup)
1/2 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 1/4 teaspoons kosher salt
12 black peppercorns
4 whole cloves
1 1/2 cups cane vinegar, cider vinegar or white vinegar
Juice of 1/2 lime

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