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.
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Tanjid Islam
i-tanjid44@hotmail.comThis pikliz is a great way to use up leftover vegetables. I always have a bunch of cabbage and carrots in my fridge, so this is a perfect recipe for me.
Ali raza Bhatti
r45@gmail.comI'm not a big fan of pickled foods, but I actually really enjoyed this pikliz. It's not too sour or vinegary.
Fashi Iqbal
fashi53@gmail.comThis pikliz is a great way to get your daily dose of vegetables. It's packed with cabbage, carrots, and peppers.
SUNNY KHAN
khan_s@hotmail.co.ukI love the bright colors of this pikliz. It's so eye-catching and makes a great addition to any plate.
rafia arshad
ar@gmail.comThis pikliz is a bit too spicy for my taste, but I'm sure it would be perfect for people who like their food hot.
Christine Ysterman
christine84@yahoo.comI'm not sure what I did wrong, but my pikliz turned out really bland. I think I might have used too much vinegar.
Ellise Nesbitt
nesbitte@hotmail.frThis pikliz is a great way to add some Caribbean flavor to your meals. I love the combination of cabbage, carrots, and peppers.
Rabiu Ahmad
rabiu-ahmad@gmail.comI've never made pikliz before, but this recipe made it easy. The instructions were clear and concise, and the pikliz turned out great.
N O V A /on
on34@hotmail.comThis recipe is a bit time-consuming, but it's definitely worth the effort. The pikliz is so flavorful and delicious.
Adam Thon
a21@hotmail.comI followed the recipe exactly, but my pikliz turned out a little too sour for my taste. Next time, I'll add a little less vinegar.
Odogwu Pounds
odogwu13@gmail.comThis pikliz is so versatile! I've used it as a condiment for grilled chicken, fish, and pork. It's also great on sandwiches and wraps.
Abdullah Alaa
alaa-abdullah99@gmail.comI'm not a big fan of spicy food, but I found this pikliz to be just the right amount of heat.
Carolyn Holmes
c_h100@yahoo.comI love that this pikliz can be made ahead of time and stored in the refrigerator. It's perfect for busy weeknights.
Elexia Caley
elexia@gmail.comThis recipe is a great way to use up leftover cabbage and carrots.
Rehan Ansari
ansari-r@gmail.comI made this pikliz for a party last weekend, and it was a huge hit! Everyone loved the unique flavor.
Khursheed Ali
ali@yahoo.comThis pikliz is delicious! I love the way the cabbage and carrots add a nice crunch to the dish.
Anyim Marvelous
ma8@yahoo.comI've never had pikliz before, but I'm so glad I tried this recipe. It's the perfect balance of sweet, sour, and spicy. I'll definitely be making it again.
Zara Gull
z-g@gmail.comThis pikliz recipe is a keeper! The flavors are amazing, and it's so easy to make. I love that it can be used as a condiment or a side dish.