Haiti · Haitian

Pikliz

Name: Pikliz
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: Haitian
Ingredients: 400 g Cabbage, finely shredded; 2 Carrot, julienned; 4 Scotch bonnet, sliced; 500 ml White vinegar; 6 Cloves; 2 tbsp Lime juice

Shredded cabbage, carrot and scotch bonnet pickled sharp in vinegar — Haiti's table condiment.

Prep: 20 min
Cook: 0 min
Total: 20 min
Serves: 12
Difficulty: Easy
Course: Sauce

Ingredients

12 servings

Cabbage, finely shredded400 g
Carrot, julienned2
Scotch bonnet, sliced4
White vinegar500 ml
Cloves6
Lime juice2 tbsp

Preparation

1
Pack the vegetables and peppers tightly into a clean jar.
2
Add cloves, lime and salt, then cover completely with vinegar.
3
Seal and leave at room temperature for 24 hours, then refrigerate.

Tips

— Pikliz improves for two weeks and keeps for two months.

Nutrition

Nutrition per serving · Calculated

calories: 28 kcal
protein: 1 g
carbs: 5 g
fat: 0.2 g
fiber: 1.8 g
sugars: 3 g
sodium: 180 mg

The ingredient behind this recipe

Scotch Bonnet

Caribbean Pantry

The soul of Caribbean heat: a lantern-shaped pepper whose perfume matters as much as its fire.

Origin: Amazon basin, carried through the Antilles by Arawak and Taíno peoples
Flavour: Fruity, apricot-like sweetness followed by a slow, blooming heat
Calories / 100g: 40 kcal
Seasonality: Year-round, peak July to November

The story behind this ingredient

Named for its resemblance to a Tam o' Shanter bonnet, the Scotch bonnet travelled from the Amazon basin through the Antilles long before Columbus. It became the signature of Jamaican jerk pits, Haitian pikliz jars and Trinidadian pepper sauces — a pepper used less for punishment than for perfume, always paired with allspice, thyme and citrus.

Discover this ingredient Explore the full ingredient story

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