Best 5 Pikliz Recipes
**Pikliz: A Haitian Condiment to Spice Up Your Meals**
Pikliz is a spicy, pickled condiment that originated in Haiti. It is typically made with shredded cabbage, carrots, onions, Scotch bonnet peppers, and a variety of spices, including garlic, thyme, and mustard seeds. Pikliz is often served as a condiment with fried or grilled meats, fish, and sandwiches. It can also be used as a flavoring agent in soups, stews, and salads. This article provides three different recipes for pikliz: a traditional Haitian recipe, a spicy Jamaican-style recipe, and a mild American-style recipe. Each recipe includes step-by-step instructions and a list of ingredients, making it easy for home cooks to create this delicious and versatile condiment. With its vibrant colors and bold flavors, pikliz is sure to add a touch of excitement to any meal.
HAITIAN GRIOT AND PIKLIZ RECIPE BY TASTY
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
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)
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
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.
PIKLIZ
In Haiti, this spicy cabbage, carrot and chile-laced pickle, which is pronounced pick-lees, is traditionally served with rich meats and fried foods, like the pork dish griot. Its bright, fiery tang mitigates the heaviness and balances out the flavors. It's also a wonderful condiment to serve with rice and beans, noodles, roast chicken, or other gently flavored dishes that need a little zipping up. Like most pickles, it will keep for weeks in the refrigerator. Make sure to take care when handling the chiles; gloves are recommended here.
Provided by Melissa Clark
Categories dinner, lunch, pickles, side dish
Time 30m
Yield 1 quart
Number Of Ingredients 12
Steps:
- Combine cabbage, onion, carrot, bell pepper, scallions, chiles, garlic, salt, peppercorns and cloves in a large bowl. Toss well.
- Pack vegetables into a large (1 quart) jar with a tightfitting lid. Pour vinegar and lime juice over vegetables. Press down on vegetables if needed until they are completely submerged in liquid. Cover with lid and refrigerate for at least 3 days before opening. Stored covered in refrigerator, pikliz will last for at least 3 weeks, if not longer.
GREG COLLIER'S SWEET POTATO PIKLIZ
Haitian pikliz traditionally uses cabbage, but this version from Greg Collier, chef and co-owner of Leah & Louise in Charlotte, N.C., calls for grated sweet potato. It's victory garden larder meets Caribbean flavor. If you have a well-stocked pantry, you are halfway to this relish, but note: Not every sweet potato is the same; look for the jewel variety for its vibrant orange flesh. This pikliz is mild in spice level compared to traditional versions. Serve it with Memphis Dry-Rub Ribs or Memphis Dry-Rub Mushrooms.
Provided by Nicole Taylor
Categories salads and dressings, slaws, vegetables, side dish
Time P1DT10m
Yield 3 cups (6 to 10 servings)
Number Of Ingredients 11
Steps:
- Using the largest shredding holes of a box grater, grate the sweet potato into a large mixing bowl (or shred it using a food processor). Add the onion, radishes, turnips, garlic, chile, oregano and salt and toss to combine; set aside.
- In a medium nonreactive bowl, whisk together the vinegar, lime juice and honey. Pour liquid over vegetables and mix well. Cover tightly and refrigerate for 24 hours before serving cold or at room temperature.
HAITIAN PIKLIZ
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
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:
- Use Fresh Ingredients: Use fresh, high-quality vegetables and herbs for the best flavor.
- Cut Vegetables Evenly: Cut the vegetables into uniform sizes so they cook evenly.
- Use a Sharp Knife: A sharp knife will make it easier to cut the vegetables and herbs.
- Marinate the Vegetables: Marinate the vegetables in vinegar and spices for at least 30 minutes to enhance the flavor.
- Cook the Vegetables Briefly: Cook the vegetables briefly so they retain their crunchiness.
Conclusion:
Pikliz is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you are looking for a way to add some flavor to your meal, try making a batch of pikliz.
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