Pikliz Haitian Pickled Slaw Recipes
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
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.
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
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.
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
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
HAITIAN SLAW / PIKLIZ
Number Of Ingredients 14
Steps:
- 1. Prepare the dressing. Combine the vinegar, sour orange juice, salt, pepper, and cloves in a 2-quart crock, jar, or large nonreactive bowl. Whisk until the salt dissolves.2. Stir in the cabbage, carrots, celery, onion, scallions, garlic, and chiles. Cover the crock with plastic wrap and let the slaw pickle in the refrigerator for at least 24 hours before serving. Stir several times to ensure even curing. The slaw can be made up to a week in advance store, tightly covered, in the refrigerator.Serves 8 to 10
Nutrition Facts : Nutritional Facts Serves
HAITIAN PICKLED SLAW
Make and share this Haitian Pickled Slaw recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Whisk the vinegar, water, and salt and sugar, if using, together in a nonreactive large mixing bowl until all of the salt (and sugar) dissolves.
- Stir in all of the remaining ingredients. Let the cabbage pickle, covered, in the refrigerator overnight. Stir it occasionally during that time.
- Transfer the slaw to a clean 1 quart jar or 2 pint jars. The slaw will keep for several weeks in the refrigerator.
Nutrition Facts : Calories 350.5, Fat 1.1, SaturatedFat 0.2, Sodium 7163.1, Carbohydrate 62.4, Fiber 17.1, Sugar 31.5, Protein 10.3
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