Pikliz is a condiment in Haitian cuisine of pickled cabbage, carrots, bell peppers and Scotch bonnet peppers or habanero peppers. It is often seasoned with garlic and onion and pickled in white vinegar, and lime juice. The spicy dish is very commonly served on the table along with other dishes to enhance the flavor.
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Ingredients:
3 lbs whole cabbage
3 carrots (peeled & grated)
6 limes (squeezed)
2 medium sweet onions (peeled)
1/2 of bell peppers (orange, yellow and red)
3 tsp of sea salt
1 tsp of Lawry’s
1 tsp of Maggie
3 fresh garlic cloves (peel & crush)
1 1/2 cup of white vinegar
1/2 cup of apple cider vinegar
Directions:
Cup cabbage in half, wash well with warm water (do not open the leaves). Let it out to drain for at least 6 hours or overnight.
Wash your bell peppers, limes, habanero peppers and carrots in whole, let them drain well.
Cut your cabbage with a sharp knife in for pieces or use a grater/slicer to grate it.
Grate carrots with big part of the grater.
Cut the bell peppers and the onions in half then sliced them very thin.
Crush the fresh garlic then add a little bit of lime juice, let it soak for about an hour.
Squeeze limes, white vinegar and apple cider add dry ingredients, stir it up then add the crushed garlic and the habanero peppers to the mixture.
Transfer cabbage to a big container, pour lime juice mixture, mix well then add onion slices, mix well then repeat the same process for the other ingredients. Taste and add more salt if needed.
Serve with any fried food as chicken, plantain, steak etc...
Bon Appetit!