CaribSeek | CaribSeek Recipes | Haiti Recipes

Buy Book

Picklese
Pikliz - Vinaigre Piquant

by Mirta Yurnet-Thomas

Pikliz, or pickled scotch bonnet peppers, is used to give flavor to many dishes. It is also placed on the table at mealtime so that you can sprinkle as much as you want over your food. Please refer to “How to Handle Hot Peppers” on page 45 before preparing this recipe. Every Haitian kitchen has pikliz in the cupboard or refrigerator. In many of the recipes in this book only the vinegar of this pikliz is used, whereas in others the carrots, cabbage and onions are used (simply referred to as pikliz in ingredient list). Haitians do not add the hot peppers from the pikliz to recipes; they only use fresh green Scotch bonnet peppers.

Yield: Makes 1 quart

Ingredients:

• 6 Scotch bonnet peppers
• 2 cups thinly sliced or shredded cabbage
• ½ cup thinly sliced or shredded carrots
• ¼ cup thinly sliced or shredded onion
• ¼ cup green peas (frozen)
• 4 whole cloves
• 1 teaspoon salt (optional)
• 8 to 10 peppercorns (optional)
• 3 cups vinegar

Method:
Snip off the stem of the peppers, cut each into 4 pieces, and keep the seeds. Place hot peppers, cabbage, carrots, onion, green peas, cloves, salt, and peppercorns in a quart-size jar, then add the vinegar. Close jar tightly and let sit at least 24-48 hours before using. Once you commence using it, store in the refrigerator. It lasts for months.

More recipes by Mirta Yurnet-Thomas
   

A Taste of Haiti
by Mirta Yurnet-Thomas and the Thomas Family

 

Advertisement