Recipe: Haitian Pikliz- Caribbean National Weekly

Tired of your dull coleslaw? Want to add some extra Caribbean spice? Try this Haitian dish that will give an extra kick and a new take on coleslaw. Pronounced PIK-Leese, this pickled vegetable coleslaw can be used as an added condiment to almost any meal present, and it can last for months. This side dish is served usually with Haiti’s most popular dish Griot, fried pork.

What you’ll need:

  • 2 cups of sliced green cabbage
  • 1 medium onion, thinly sliced
  • 1 cup of carrots, peeled and grated
  • 1 cup of green, yellow, or red bell pepper, thinly sliced
  • 2 thinly sliced scallions
  • 6 scotch bonnet or habanero peppers, sliced
  • 4 cloves of garlic, finely diced
  • 1 teaspoon of salt
  • 12 peppercorns
  • 1 to 2 cups of white or apple cider vinegar
  • A large jar

What to do:

  1. Combine all vegetables and spices in a bowl and toss well.
  2. Place tossed mixture in a large jar for preserving.
  3. Pour just enough vinegar into the jar to cover the mixture.
  4. Let the mixture sit refrigerated for at least overnight. Wait 5 days to get maximum flavor result.
  5. Serve as a side or condiment to hungry friends or family.
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