Pikliz
Shredded cabbage, carrot and scotch bonnet pickled sharp in vinegar — Haiti's table condiment.
- Préparation
- 20 min
- Cuisson
- 0 min
- Total
- 20 min
- Pour
- 12
- Difficulté
- Facile
- Type
- Sauce
Ingrédients
- Cabbage, finely shredded400 g
- Carrot, julienned2
- White vinegar500 ml
- Cloves6
- Lime juice2 tbsp
Préparation
- 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.
Astuces
- — Pikliz improves for two weeks and keeps for two months.
Nutrition
Valeurs par portion · Calculées
- calories
- 28 kcal
- protéines
- 1 g
- glucides
- 5 g
- lipides
- 0.2 g
- fibres
- 1.8 g
- sucres
- 3 g
- sodium
- 180 mg
Scotch Bonnet
Caribbean PantryThe soul of Caribbean heat: a lantern-shaped pepper whose perfume matters as much as its fire.
- Origine
- Amazon basin, carried through the Antilles by Arawak and Taíno peoples
- Saveur
- Fruity, apricot-like sweetness followed by a slow, blooming heat
- Calories / 100 g
- 40 kcal
- Saisonnalité
- Year-round, peak July to November
L'histoire de cet ingrédient
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.
Cet ingrédient compte pour eux
André Clarke
Jamaica · Pimento-wood fire cooking
“My grandmother judged a pepper by its smell, never its heat.”
Rencontrer le chef
Marie-Lourdes Jean
Haiti · Epis and Haitian slow cooking
“Pikliz taught me that heat is patience, not violence.”
Rencontrer le chefDevon Alleyne
Bahamas · Conch and coastal cooking
“You hear a good conch salad before you taste it.”
Rencontrer le chefEnvie d'aller plus loin ?
Vous avez découvert l'ingrédient. Apprenez maintenant à le maîtriser.
Scotch Bonnet Masterclass
Three hours inside the pepper: fresh, roasted, fermented and infused. Build a jerk marinade, a pepper sauce and a pikliz from scratch.
- Sat, 12 Sept 2026, 18:00 · 180 min
- Kingston, Jamaica · Sur place · JMD 9 500
Pikliz & Epis: the Haitian base
Build the two preparations every Haitian kitchen keeps ready, and learn how to store them.
- Sun, 27 Sept 2026, 17:30 · 120 min
- Online · En ligne · $35
Conch & Coastal Cooking
Cleaning, tenderising and serving conch, with a focus on sustainable sourcing.
- Sat, 14 Nov 2026, 15:00 · 180 min
- Nassau, Bahamas · Sur place · $80
