Pikliz
Haiti's ubiquitous table condiment, its name from the French 'piquer,' to sting, served alongside fried dishes like griot to cut through their richness with acid and heat. Real pikliz is a cold, no-cook vinegar pickle rather than a traditional ferment — the raw vegetables are packed straight into a vinegar-and-citrus brine and left to macerate at least a day or two before serving, with the flavor deepening the longer it sits.
Vegan
Ingredients
- 1/2 green cabbage, shredded
- 2 carrots, shredded
- 1 bell pepper, sliced
- 1 onion, sliced
- 3-4 Scotch bonnet peppers, sliced
- White vinegar
- Juice of 2 limes
- Whole cloves and black peppercorns
- Salt
Steps
- Shred the cabbage and carrots, and slice the peppers and onion.
- Pack everything into a jar.
- Cover with vinegar, lime juice, cloves, peppercorns, and salt.
- Refrigerate at least 24-48 hours before serving.