Best 3 Haitian Pikliz Recipes

**A Haitian Culinary Delight: Pikliz, a Vibrant and Flavorful Condiment**

Pikliz, a staple in Haitian cuisine, is a vibrant and flavorful condiment that adds a zesty kick to a variety of dishes. This spicy relish is made from shredded cabbage, carrots, and other vegetables, combined with a blend of spices, vinegar, and citrus juices. Pikliz can be served as a condiment alongside grilled meats, fish, and stews or used as a topping for sandwiches, salads, and rice dishes. In Haiti, it is also commonly served alongside the popular dish "griot", which consists of fried pork.

This article presents two variations of the classic Haitian pikliz recipe, catering to different taste preferences and dietary needs. The first recipe is a traditional pikliz made with scotch bonnet peppers, providing a fiery and spicy flavor. The second recipe offers a milder version, using jalapeño peppers instead. Both recipes provide step-by-step instructions to guide you through the process of making this delicious relish in the comfort of your own kitchen.

Let's cook with our recipes!

HAITIAN GRIOT AND PIKLIZ RECIPE BY TASTY

Haitian Griot and Pikliz Recipe by Tasty image

Here's what you need: pork shoulder, salt, freshly cracked pepper, onion, shallots, scallions, bell pepper, garlic, chicken bouillon, garlic, oranges, limes, white wine vinegar, fresh thyme, fresh parsley, scotch bonnet pepper, water, oil, brown rice, red bean, fried plantains, cabbage, carrot, bell pepper, onion, scallions, shallot, salt, pepper, scotch bonnet pepper, white wine vinegar

Provided by Matthew Johnson

Categories Dinner

Yield 6 servings

Number Of Ingredients 31

Ingredients

3 lb pork shoulder, cubed
salt, to taste
½ teaspoon freshly cracked pepper, to taste
1 onion, chopped
2 shallots, chopped
5 scallions, chopped
1 bell pepper, sliced
6 cloves garlic, sliced
1 cube chicken bouillon
4 cloves garlic
2 oranges, juiced
2 limes, juiced
1 tablespoon white wine vinegar
10 sprigs fresh thyme
½ bunch fresh parsley
1 scotch bonnet pepper, sliced
2 cups water
4 cups oil, for frying
brown rice, to serve
red bean, to serve
3 fried plantains, to serve
2 cups cabbage, shredded
1 cup carrot, grated
1 bell pepper, sliced
1 onion, sliced
3 scallions, dliced
1 shallot, sliced
salt, to taste
pepper, to taste
scotch bonnet pepper, divided
2 cups white wine vinegar

Steps:

For the griot, add the cubed pork shoulder, salt, pepper, chopped onion, chopped shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube, cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large dutch oven off the heat.
With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate overnight.
For the pikliz, combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.
Put on gloves, and thoroughly mix using your hands. Pack the pikliz down into sterilized mason jars. Cover with the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.
Preheat oven to 350°F (180°C).
Place the Dutch oven with the marinated pork on the stove. Add the 2 cups (480 ML) of water, and bring to a boil. Transfer the pork to the the oven to braise for 1½ hours or until cooked through and tender.
Pick out all the pieces of pork and place on a paper towel-lined tray lined with paper towel to dry. Pat down the surface of the pork to make sure there is no moisture.
Heat a pot of oil to 350°F (180°C).
Add the pork in batches and fry until deep golden brown color, about 5-7 minutes.
Transfer the pork to a paper towel-lined plate to drain.
Serve with rice, beans, fried plantains, and the pikliz.
Nutrition Calories: 1859 Fat: 172 grams Carbs: 36 grams Fiber: 7 grams Sugars: 10 grams Protein: 50 grams
Enjoy!

PIKLIZ (HAITIAN PICKLED VEGETABLE RELISH)

Pikliz (Haitian Pickled Vegetable Relish) image

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Provided by Nils Bernstein

Categories Cabbage Carrot Hot Pepper Thyme Clove Lime Juice Haiti Side Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 cups

Number Of Ingredients 9

Ingredients

2 1/2 cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage)
1 cup julienned or grated carrots (from about 1 medium carrot)
1/2 cup thinly sliced shallots (from about 1 large shallot)
6 Scotch bonnet peppers, stemmed, quartered
3 sprigs thyme
8 whole cloves
1 teaspoon kosher salt
3 cups (or more) distilled white vinegar
3 tablespoons fresh key lime (or regular lime) juice

Steps:

Pack cabbage, carrots, shallots, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar. Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving.
Do Ahead
Pikliz can be made 1 month ahead. Seal and chill.

HAITIAN PIKLIZ

Haitian Pikliz image

Pikliz, is a combination of spicy, pickled vegetables that every Haitian home has on hand. Carrots, cabbage, chillies and other vegetables are soaked in vinegar creating a relish similar to what Americans refer to as chow-chow. This crunchy salad is served as a side dish in Haitian meals. The flavoured vinegar is frequently...

Provided by Peggy J Shabazz

Categories Other Salads

Number Of Ingredients 8

Ingredients

6 scotch bonnet peppers
2 c thinly sliced or shredded cabbage
1/2 c thinly sliced or shredded carrots
1/4 c thinly sliced or shredded onions
4 clove garlic
1 tsp salt
8-10 peppercorns (optional)
3 c vinegar

Steps:

1. Snip off the stem of the peppers, cut each into 4 pieces, and keep the seeds.
2. Place hot peppers, cabbage, carrots, onion, cloves, salt, and peppercorn in a quart size jar. Then add vinegar.
3. Close jar tightly and let sit at least 24-48 hours before serving.
4. Serve with meat or fish.

Tips:

Choose firm vegetables: For best results, select crisp and firm vegetables like carrots, cabbage, and onions. This ensures the pikliz stays crunchy and retains its texture.
Cut vegetables uniformly: Uniformly cut vegetables ensure even cooking and a consistent texture throughout the pikliz.
Use a food processor or mandoline: To save time and effort, use a food processor or mandoline to quickly and easily slice the vegetables.
Season the pikliz according to your taste: Adjust the amount of salt, pepper, and vinegar to suit your preferences. You can also add additional spices, such as garlic, ginger, or scotch bonnet pepper, for a more flavorful pikliz.
Let the pikliz rest before serving: Allow the pikliz to rest for at least 30 minutes before serving. This allows the flavors to meld and develop.

Conclusion:

Haitian pikliz is a versatile and flavorful condiment that can be enjoyed in many ways. Whether you serve it as a side dish, use it as a topping for grilled meats, or incorporate it into salads and sandwiches, pikliz adds a tangy and spicy kick to any dish. With its easy-to-follow recipe and customizable seasoning options, pikliz is a must-try for anyone looking to explore the vibrant flavors of Haitian cuisine. So, gather your ingredients, put on your apron, and embark on the delightful journey of making your own Haitian pikliz!