Sauces & basics

Pikliz

Haitian cabbage and carrot relish pickled in vinegar and spiced with scotch bonnet pepper, served alongside almost every Haitian dish. Crunchy, tangy and very hot, it keeps for several weeks in the fridge.

20 min
8 servings
Medium
Budget-friendly
🇭🇹 Haiti

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Instructions

Finely shred the cabbage, grate the carrots and slice the onion.
Cut the peppers in half, remove the seeds if you want it less hot, then slice them thinly.
Mix the vegetables with the salt in a large bowl and let them rest for 15 minutes.
Warm the vinegar with the garlic, peppercorns and cloves, without letting it boil.
Pour the warm vinegar over the vegetables, mix well, then transfer to a tightly sealed jar. Let it marinate for at least 24 hours before serving.