Awaken your senses to the bright, fiery flavour that is Haitian Pikliz (pronounced “pick-lees”). A combination of pickled cabbage, carrots, bell peppers, and Scotch bonnet peppers, our version here is seasoned with garlic and three types of peppercorns – Timut, black, and pink. Enjoy this crunchy condiment on its own, with our Crispy Mala Chicken Sandwich, or with meats or fried foods to balance out their characteristic richness.
This recipe is featured in the Beyond Heat Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.
Ingredients
Serves 15
- 2 cups (500 milliliters) Green Cabbage, shredded
- 1 cup (250 milliliters) Carrots, shredded
- 1 cup (250 milliliters) Onion, julienned
- 1 cup (250 milliliters) Scallion, sliced, on the bias
- 1 cup (250 milliliters) Bell Pepper, mix red, orange, yellow, julienned
- 1/4 cup (60 milliliters) Habanero Peppers or Scotch Bonnet Peppers, julienned
- 12 each Club House ® Cloves, Whole
- 2 tsps (10 milliliters) Timut Peppercorns
- 1 tsp (5 milliliters) Club House ® Pepper, Black Whole
- 1 tsp (5 milliliters) Club House ® Peppercorns Pink
- 2 tsps (10 milliliters) Salt
- 1 tbsp (15 milliliters) Dark Brown Sugar
- 1 cup (250 milliliters) White Vinegar
- 1/4 cup (60 milliliters) Fresh Lime Juice
- 1/4 cup (60 milliliters) Fresh Orange Juice
Procedure
- In a bowl, mix cabbage, carrot, onion, bell peppers, habanero, cloves, and peppercorns until well combined. Add salt and sugar, vinegar and citrus juices; mix well.
- Transfer vegetable mixture to 2 clean quart-size (1 liter) glass jars or large plastic container with lid. Divide brine mixture evenly between jars. Close lid and seal tightly.
- Refrigerate overnight or up to 3 days, shaking occasionally, until ready to serve. Store in airtight container in refrigerator up to 3 weeks.
- Recipe type: Flavour Forecast
