Pikliz

What Is Pikliz?

Pikliz is a fiery, crunchy Haitian pickled slaw that brings brightness and heat to grilled meats, fritters, and hearty stews. Built on finely shredded cabbage and crisp ribbons of carrot, perfumed with sliced onion, sweet strips of red bell pepper, and the blazing spark of scotch bonnet, everything is bathed in tangy white vinegar and finished with fragrant thyme, a whisper of sugar, cracked aromatics from black peppercorns, and a balancing squeeze of lime juice. There’s no stovetop cooking involved—just slicing, packing, and waiting—making it a pantry-friendly staple that rewards patience. Allowing the jar to rest for at least 24 hours brings the flavors into perfect harmony.

Ingredients

• 4 packed cups finely shredded cabbage
• 2 medium carrots, peeled and julienned
• 1 small onion, thinly sliced
• 1 large red bell pepper, cored and thinly sliced
• 2–3 fresh scotch bonnet chiles, thinly sliced (seeds left in for more heat)
• 4 cloves garlic, thinly sliced
• 2 cups white vinegar (more as needed to fully cover)
• 2 tablespoons lime juice
• 2 teaspoons salt, or to taste
• 1 teaspoon lightly crushed black peppercorns
• 4 sprigs thyme (or 1 teaspoon dried thyme)
• 1 teaspoon sugar (optional, to round the acidity)

Equipment

• Sharp knife or mandoline
• Cutting board
• Large mixing bowl
• Clean 1-quart glass jar with tight-fitting lid
• Measuring cups and spoons

Preparation

1. Prep the vegetables: Finely shred the cabbage; julienne the carrots; thinly slice the onion and red bell pepper. Carefully slice the scotch bonnet (gloves recommended). Thinly slice the garlic.
2. Season in a bowl: In a large bowl, combine the cabbage, carrots, onion, red bell pepper, scotch bonnet, and garlic. Sprinkle with the salt, the lightly crushed black peppercorns, and add the thyme. Toss to distribute evenly.
3. Pack the jar: Tightly pack the mixture into a clean quart jar, layering the vegetables so they sit snugly. Nestle the thyme sprigs throughout for even infusion.
4. Add the brine: Pour in the white vinegar and the lime juice until everything is fully submerged. If needed, add more white vinegar to cover. Sprinkle in the sugar if using, then cap the jar.
5. Infuse: Refrigerate and let the flavors meld for at least 24 hours before serving; the heat and complexity deepen over 2 to 7 days. Keep the vegetables submerged beneath the white vinegar for best texture and safety.

How to Enjoy

• Spoon pikliz over grilled meats, fried pork, roasted chicken, or charred fish for bright heat and crunch.
• Add a forkful to sandwiches, burgers, or breakfast eggs for instant zip.
• Serve alongside fried plantains and fritters to cut richness.
• Stir a little brine into creamy sauces or dressings for a citrus-chile kick.

Flavor Adjustments and Variations

• Heat level: Add another sliced scotch bonnet for more fire, or remove seeds for a gentler burn.
• Acidity: Increase white vinegar for sharper tang, or add a dash more sugar to soften the edges.
• Herbal notes: Boost thyme for a more savory backbone.
• Citrus lift: A touch more lime juice brightens the finish.
• Texture: Keep the cabbage in slightly thicker shreds for extra crunch, and cut the carrots into matchsticks for snap.

Storage and Food Safety

Store the sealed jar in the refrigerator and keep all solids covered with white vinegar at all times. Use a clean utensil to serve. Properly stored, the flavors stay vibrant for weeks, with the heat mellowing gradually. If the brine level drops, top off with more chilled white vinegar.

Pro Tips

• Uniform slicing ensures an even bite and consistent infusion.
• Packing the jar tightly keeps the vegetables submerged for steady marination.
• Taste after 48 hours and adjust with a pinch of salt or a splash of lime juice as desired.
• For a cleaner look, scatter the black peppercorns near the center of the jar so they don’t stain the edges.

FAQ

How spicy is it?

It is assertively hot due to the scotch bonnet; you can reduce heat by removing seeds or using fewer slices.

Do I need to cook the brine?

No cooking is required; the acidity of the white vinegar and the chill of the refrigerator do the work.

Can I make it less salty?

Yes—start with a little less salt, then add to taste after 24 hours.

What if my vegetables float?

Press everything down with a clean weight or pack more tightly so the mix stays beneath the white vinegar.