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Pikliz
Spicy Haitian Pickled Cabbage
Pikliz is a vibrant and spicy Haitian condiment made from finely shredded cabbage, carrots, onions, and Scotch bonnet peppers, all pickled in a tangy vinegar and lime brine. It's the perfect accompaniment to rich, fried Haitian dishes.
๐ง ์ฌ๋ฃ
- 0.5 head Green Cabbage(shredded)
- 4 medium Carrots(grated)
- 1 medium Yellow Onion(thinly sliced)
- 2 medium Scotch Bonnet Peppers(finely chopped, seeds and membranes removed for less heat)
- 2 cups Distilled White Vinegar
- 5 tbsp Lime Juice(freshly squeezed)
- 0.25 cup Salt(fine sea salt)
- 2 cloves Garlic(minced (optional))
- 1 tsp Thyme(dried (optional))
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the vegetables: In a large bowl, combine the shredded cabbage, grated carrots, thinly sliced onion, and finely chopped Scotch bonnet peppers. Add minced garlic and dried thyme if using.
- 2
Make the brine: In a separate bowl or large measuring cup, whisk together the distilled white vinegar, fresh lime juice, and fine sea salt until the salt is dissolved.
- 3
Combine and pickle: Pour the brine over the vegetable mixture in the large bowl. Toss well to ensure all vegetables are coated. Pack the mixture tightly into clean glass jars.
- 4
Refrigerate: Seal the jars and refrigerate for at least 3 days before serving to allow the flavors to meld and the vegetables to pickle. Pikliz can be stored in the refrigerator for several weeks.
๐ก ์ ๋ฌธ๊ฐ ํ
- โWear gloves when handling Scotch bonnet peppers to avoid irritation.
- โAdjust the number of peppers based on your spice tolerance.
- โFor a more traditional flavor, some recipes use sour orange juice instead of or in addition to lime juice.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add thinly sliced bell peppers (red or green) for color and a milder flavor.
- Some variations include thinly sliced radishes or scallions.