Haitian Pikliz is a hot pepper and vegetable mixture that is pickled with vinegar and is widely used in Haitian cuisine. It is used as a dipping sauce, added to dishes such as sauces, both authentic and regular Haitian dishes. Other Caribbean islands also have a variety of hot peppers and vegetables pickled.
The main ingredients are hot peppers, cabbage, carrot, and vinegar. Other ingredients are also added for more flavoring. These ingredients are green peas, onions, and spices such as salt, pepper, and sometimes garlic.
Many Haitians use Pikliz in place of regular hot sauce and food preparation as well. The main pepper to make Haitian Pikliz is Scotch Bonnet, but if it is not available, habanero is a great substitute as well.
The essential peppers in Pikliz
Scotch Bonnet peppers are native to the Caribbean islands and depending on your locality; they may not be as available as Habanero peppers. Depending on the season, you may have some nice red or orange color hot peppers.
Any hot pepper must be handled with caution. It is better to use disposable gloves when handling hot peppers.
The ingredients you need for this Haitian Pikliz recipe
- Habanero or Scotch Bonnet peppers sliced thinly (do not remove seeds – that’s how you get most of the heat)
- Fresh lime juice: this is a must. Fresh lime juice is better and tastier.
- White vinegar: a good vinegar brand is necessary
- White large onion: you can use shallots
- Garlic cloves: fresh is better. Do not use ground garlic.
- Cabbage: typical green cabbage is the authentic way. You can also use savoy cabbage or napa cabbage.
- Carrot shredded: best to use whole carrots and shred them. Storebought carrots have a tendency to be less flavorful.
- Frozen green peas thawed: this is an optional ingredient but a lot of cooks add peas to their Haitian pikliz recipe.
- Whole shallots chopped: adds tons of flavor.
- Fresh thyme sprigs: best to use fresh because the vinegar needs to extract the oil from the thyme. Dried thyme will not work as well.
- Salt: again for flavor.
- Ground black pepper: also for flavor and necessary
- Whole cloves: a must! Remember to remove them before serving.
Notes and Tips
Useful Tips: Always use clean utensils when removing pikliz from a jar. The use of dirty utensils will make the pikliz turn brown and it will not last long. It is best to use a mason jar.
Option: I usually leave mine on my kitchen counter. I find it to be more convenient. And I only use a clean spoon.
Alternative: an alternative to Pikliz is Noubess Hot and Spicy Original Sauce
Recipes ideas that go well with Pikliz
Here is my version.
- 8 large Habanero or Scotch Bonnet peppers sliced thinly (do not remove seeds)
- 4 tbsp. fresh lime juice
- 2 cups white vinegar good vinegar brand
- 1/2 white large onion sliced
- 2 scallions sliced
- 3 garlic cloves chopped finely
- 2 cups cabbage shredded
- 2 cups carrot shredded
- 3 tbsp. frozen green peas thawed
- 2 large whole shallots chopped
- 2 full fresh thyme sprigs
- 1 tsp salt
- 1 tsp ground black pepper
- 6 whole cloves
- Combine all ingredients into a mixing bowl. Stir, then pour into a large jar. Add vinegar until filled to capacity. Let mixture marinate 3-4 days for best flavoring result before use. Keep refrigerated after first use if preferred.
- Useful Tips: Always use clean utensils when removing pikliz from jar. The use of dirty utensils will make the pikliz turn brown and it will not last long. It is best to use a mason jar.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.