Pikliz is a fiery, tangy Haitian condiment made with pickled cabbage, carrots, and Scotch bonnet peppers. It adds a crunchy, spicy kick to dishes like griyo (fried pork), bannann peze (fried plantains), and even grilled meats. Here’s how to make authentic Haitian pikliz at home.
Ingredients (Makes about 2 cups)
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2 cups shredded cabbage
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1 cup julienned or grated carrots
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1 small onion, thinly sliced (optional)
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3-5 Scotch bonnet peppers (or habaneros), thinly sliced (adjust for heat!)
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4-6 cloves garlic, minced
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1 tsp salt (or to taste)
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1 tsp black pepper
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½ tsp thyme (optional)
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½ cup white vinegar (or apple cider vinegar)
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½ cup lime juice (or lemon juice)
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1 tbsp sugar (optional, for balance)
Instructions
1. Prepare the Vegetables
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Shred the cabbage finely (like coleslaw).
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Julienne or grate the carrots.
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Thinly slice the onion (if using).
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Mince the garlic.
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Carefully slice the Scotch bonnet peppers (wear gloves if sensitive to heat!).
2. Mix Everything in a Jar
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In a large bowl, combine cabbage, carrots, onions, garlic, and peppers.
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Add salt, black pepper, thyme, vinegar, lime juice, and sugar (if using).
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Toss well to coat evenly.
3. Pack and Ferment
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Transfer the mixture to a clean glass jar, pressing down to submerge the veggies in liquid.
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If needed, add a splash more vinegar or lime juice to cover.
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Seal tightly and refrigerate for at least 24 hours before eating (best after 2-3 days for full flavor).
4. Serve & Store
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Shake or stir before serving.
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Keeps in the fridge for 2-3 weeks (if it lasts that long!).
Tips & Variations
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Heat Level: Reduce peppers for mild pikliz or add more for extra fire.
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Crunch Factor: For extra crispness, soak cabbage in ice water for 10 mins before mixing.
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Add-Ins: Some Haitians add bell peppers or shredded green mango for extra tang.
Pikliz gets better with time—the longer it sits, the more the flavors meld. Try it on tacos, sandwiches, or even hot dogs for a Haitian twist!
