What is Pikliz?
If you haven’t tried Haitian Pikliz, I need you to change that ASAP. This spicy pickled cabbage is my favorite condiment to eat with plantains. If you like spicy food, this won’t last long in your fridge!
Pikliz is a staple condiment in Haitian cuisine, and it’s super simple to make. It’s a mix of pickled cabbage, carrots, and scotch bonnet peppers. Some families may also include bell peppers or replace the scotch bonnet peppers with habanero (I tend to do this of I can’t find scotch bonnet). It’s seasoned very simply with salt or adobo seasoning and sometimes garlic. We pickle the mix in white vinegar and let it rest for that premium taste.
Pikliz is the best and adds a bright, spicy flavor to greasy food like banan peze (fried plantains) or griot (fried pork).
Ingredients and Alternatives
The ingredients for this recipe are super simple, and you can put all of this together in less than 10 minutes. I like to buy whole carrots and cabbage to shred myself because sometimes, the pre-shredded carrots lack flavor. If you know of a good brand of shredded carrots, DM me on Instagram and let me know!
I alternate between scotch bonnet and habanero based on what is available in my local grocery store. Scotch bonnet is definitely the better choice but either will work just fine!
Because of regional differences and just different family recipes, you can find variations that include thyme, garlic, and bell peppers. My favorite way is to keep things simple.
Food Prep
I usually clean my vegetables by giving them a rinse in a diluted vinegar and water mix. I like to use my this little veggie brush from amazon, Professor Spud, to get any excess dirt off of my carrots before grating.
It’s an extra step, but I definitely suggest getting yourself a cheap vegetable from like this one to make sure they’re all clean.
To create the spicy pickling liquid, I use a food processor to blend my ingredients. Some people take the time to slice up the scotch bonnet or habaneros, but I prefer this method, because the food processor will blend the ingredients until smooth. You won’t have to worry about accidentally biting into chunks of spicy pepper. You’re also not going to have to worry about getting spicy residue on your fingers and accidentally touching your eye. Not cute. Get yourself that food processor or blender (preferably not one that you make smoothies in) and add in the peppers, vinegar, lime juice, and salt or adobo.
Final Notes
For the final step, you want to pour your blended spicy mixture onto the shredded carrots and cabbage. Toss it around with some tongs or a large wooden spoon. I like to make sure that I use a big bowl for this step to make sure that every piece is covered. Then I add the mix to a jar and let it pickle for 3 days.
I hope y’all try this out and enjoy the recipe. I recommend eating this with crispy fried plantain. It’s the best.
Haitian Pikliz (Spicy Pickled Cabbage)
Pikliz is a staple condiment in Haitian households. Its spicy pickled cabbage with shredded carrots, onion, or shallots. Typically, we use scotch bonnet peppers, but habanero peppers will work just as well! These are best with plantains and Haitian Fritay!
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 minutes
- Category: Seasonings, Sauces, and Condiments
- Method: Pickle
- Cuisine: Haitian
Ingredients
- 1/2 head shredded cabbage
- 4 medium-sized carrots (grated)
- 1 medium onion (thinly sliced)
- 2–3 scotch bonnet or habanero peppers (depends on your spice tolerance, I recommend starting with 2 and going up to 6 maximum)
- 2 cups vinegar
- 1 lime (juiced)
- 2 tsp adobo seasoning
Instructions
- Prep and clean your vegetables. Use a water and vinegar mix and a scrub brush for the carrots.
- Shred your cabbage (or buy the pre-shredded), Grate your carrots (I don’t recommend buying the pre-shredded carrots, they tend to have a weird film on them), thinly slice your onions or shallots, and toss these ingredients into a bowl.
- Next, add your vinegar, lime juice, pepper, and seasoning into a food processor and blend them until they become a cohesive sauce.
- Pour the sauce mix onto your cabbage mix and toss in a large bowl until all of the vegetables are covered.
- Store in a glass jar and let it pickle for three days. This tastes great immediately, but for optimal flavor, it’s best to let it sit for a while.
Notes
I typically store pikliz for up to a month in the refrigerator, although it doesn’t usually last very long.
Keywords: Haitian pikliz, pickled cabbage, coleslaw
Are you Haitian?
★★★★★
Hi Pascale! Yes, I am. Are you?
Can i use apple cider vinegar?? Or do you suggest regular white vinegar?
I have been looking for years for a recipe on how to make Haitian Pikliz that came close to the Pikluz that I used to purchase 15 years ago in North Miami at a Haitian Bakery where I bought chicken wings and Pikliz as a condiment. This recipe nailed it. The flavor is fantastic! So easy to make. Trust me your family and friends will love this.
★★★★★
I was in Haiti a month ago and the gave us Pikliz every day. I pickled the habaneros ahead of time because fresh ones are hard to get in Nov. I got the cabbage from a neighboring Mennonite market and could not get 1/2 a head in a 2 qt. glass bowl so I switched to a metal bowl. I added more carrots until it looked about right. I seems a little juicy and vinegary right now but will see after it sets a day or two. Thanks for the recipe.
★★★★
No garlic and no red and/or orange bell peppers? Must be lacking a lot of flavor
★★