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Pikliz haïtien, condiment de chou, carotte et oignon rouge au piment orangé dans un bocal, avec citrons verts

Recipe

Pikliz: spicy Haitian condiment

The Haitian pikliz recipe: cabbage, carrots, onion and scotch bonnet chili pickled in white vinegar, a traditional condiment to accompany griot.

Prep
20 min
Cooking
0 min
Total
20 min
Servings
4 to 6 servings as a side
Level
Easy
Cuisine
Haiti, Caribbean

Ingredients

Forto 6 servings as a side

Method

Preparing the vegetables

  1. Slice the cabbage very finely, grate or cut the carrots into julienne, slice the onion and bell pepper.
  2. Slice the scotch bonnet chilies (seed them for a milder result), crush the garlic cloves.

Assembling and jarring

  1. In a large bowl, mix the cabbage, carrots, onion, bell pepper, chilies, garlic, cloves, pepper and salt.
  2. Pack the mixture into a clean, airtight glass jar.

Marinating

  1. Pour in the white vinegar and lime juice until the vegetables are fully covered; pack down well to release air bubbles.
  2. Close the jar and let it macerate in the refrigerator for at least 24 to 48 hours before eating; pikliz gains even more flavor after several days of maceration.
  3. Keep refrigerated, always submerged in the vinegar, and serve as a condiment with fried dishes.

Tips

Pikliz keeps improving over time: many Haitian households prepare it several days in advance.
Going further: history, variations, sides and tips

In brief

  • Pikliz: a condiment of cabbage, carrots, onion and chili pickled in vinegar, served with fried dishes
  • Origin: Haiti
  • Key ingredients: white cabbage, carrots, onion, scotch bonnet chili, white vinegar
  • Accompanies griot, fried plantains and other Haitian fried foods

Origins and cultural history of pikliz

Pikliz is a condiment of vegetables pickled in vinegar, made of cabbage, carrots, onion and scotch bonnet chili. It traditionally accompanies fried dishes of Haitian cuisine, first and foremost griot, but also fried plantains and akra. Its preparation, close to the vinegar-pickled vegetables known in several Caribbean traditions, has become one of the most widely eaten condiments in Haiti, present at both festive meals and everyday ones.

For the Haitian diaspora settled in France, pikliz remains inseparable from the fried dishes it enhances with its acidity and heat.

What are the key ingredients of pikliz

Pikliz is built on finely sliced vegetables, pickled in white vinegar with a few spices.

  • White cabbage
  • Carrots
  • Onion
  • Scotch bonnet chili (or habanero)
  • Garlic and clove
  • White vinegar

What to know about pikliz

Pikliz is a condiment of white cabbage, carrots and onion, pickled in white vinegar with scotch bonnet pepper, garlic and cloves. It goes with the fried dishes of Haitian cooking, such as griot, bananes pesées or akra, and lifts them with its acidity and heat. Kept in the refrigerator, always submerged in its vinegar, it lasts several weeks and its heat grows stronger over time.

Frequently asked questions about pikliz

How long does pikliz keep?

Kept in the refrigerator, always submerged in its vinegar, pikliz keeps for several weeks. Its heat and acidity intensify over time.

Can pikliz be made without scotch bonnet chili?

Yes, failing scotch bonnet chili, another fresh hot chili can be used according to taste, adjusting the quantity to get a similar heat.

Where to find the ingredients for pikliz in France?

NKOSI sells the white vinegar and clove needed for this recipe, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.

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