Haitian
Haitian Pikliz
Finely shredded cabbage, carrot, onion, and pepper steep for three days with Scotch bonnet, vinegar, lime, thyme, and whole spices to become Haiti’s fiery, crunchy condiment.
12 servings · 25 minutes prep
Ingredients
Vegetables and Aromatics
- 1 pound green cabbage, about 1/3 medium head, cored and very thinly shredded
- 5 ounces carrots, about 2 medium, peeled and cut into fine matchsticks
- 1 small yellow onion, about 5 ounces, halved and very thinly sliced
- 1 small green bell pepper, about 4 ounces, seeded and cut into thin strips
- 2 Scotch bonnet chiles, stemmed and very thinly sliced; wear gloves
- 4 garlic cloves, thinly sliced
- 4 fresh thyme sprigs
- 6 whole cloves
- 8 allspice berries
Vinegar Brine
- 2 cups distilled white vinegar, plus more if needed
- 1/4 cup fresh lime juice
- 2 teaspoons Diamond Crystal kosher salt
Directions
Prepare the Vegetables Safely
- Combine the green cabbage, carrots, yellow onion, and green bell pepper in a large mixing bowl.
- Put on gloves before slicing the Scotch bonnet chiles. Add them with the garlic, thyme, cloves, and allspice. Wash the knife, board, and gloved hands before touching anything else.
Mix the Brine
- Stir the white vinegar, lime juice, and kosher salt in a nonreactive measuring cup or bowl until the salt dissolves.
- Pour half the brine over the vegetables and toss thoroughly. The cabbage will relax slightly, making the mixture easier to pack without crushing it.
Pack and Mature
- Pack the vegetables into a clean 1 1/2-quart glass jar, distributing the herbs and spices throughout. Pour in the remaining brine and press with a clean spoon to release trapped air. Add enough extra vinegar to cover every shred completely.
- Seal and refrigerate for at least 3 days, turning the jar gently once a day if any spices settle. Keep refrigerated, serve with a clean fork, and use within 1 month while the vegetables remain crisp and bright.
