A Crunchy, Fiery Haitian Staple
Pikliz (pronounced pick-leez) is a Haitian condiment made of pickled cabbage, carrots, peppers, and onions soaked in a tangy vinegar-based brine. It’s crunchy, zesty, and delivers that bold, spicy kick every Caribbean plate deserves. Add it to griot, fried plantains, or rice and beans for the ultimate flavor boost.
Ingredients
- Carrots, thinly shredded
- Cabbage, grated or finely shredded
- Green and red bell peppers, thinly sliced
- White onion, thinly sliced
- 3 scotch bonnet peppers, sliced (adjust to heat preference)
- Juice of 1 lemon
- Juice of 1 lime
- 3 cloves garlic, minced or thinly sliced
- Vegetable seasoning, to taste
- White vinegar, enough to cover vegetables in jar
- Salt, to taste
Step-by-Step Instructions
Step 1: Prep the Veggies
- Thinly shred the carrots and cabbage.
- Slice the green and red bell peppers and white onion into thin strips.
- Slice the scotch bonnet peppers and garlic.
Step 2: Mix & Season
- In a large bowl, combine all the prepped vegetables.
- Add lemon juice, lime juice, garlic, vegetable seasoning, and salt. Mix everything together until evenly coated.
Step 3: Bottle & Brine
- Transfer the mixture into a clean glass jar.
- Pour in enough white vinegar to fully submerge the vegetables.
- Seal the jar and refrigerate. Let it sit for at least 24 hours to allow flavors to develop. The longer it sits, the better it tastes!
Pro Tips and Serving Suggestions
- Use gloves when handling scotch bonnet peppers to avoid skin irritation.
- Serve alongside fried foods like griot or seafood for balance and brightness.
- Keeps well in the fridge for up to 3 weeks.
- Want more tang? Add a splash of sour orange juice.
About the Creator
Erica Marie shares vibrant island-inspired eats with bold flavor and tradition. Whether she’s whipping up classic comfort or Caribbean condiments, her dishes celebrate the beauty of Haitian roots with every bite.
Erica Marie | @im_ericamarie