Traditionally used to accompany grilled meats and seafood, Pikliz Guadeloupéen serves not just as a side dish but also as a flavor enhancer. It symbolizes the resilience and creativity of the Guadeloupean people, who have transformed simple ingredients into something extraordinary.

Ingredients

To create authentic Pikliz Guadeloupéen, you will need the following fresh ingredients:

Cabbage - 1 medium head, shredded
Carrots - 3 large, julienned
Onions - 2 medium, thinly sliced
Scotch Bonnet Peppers - 2, thinly sliced
Garlic - 3 cloves, minced
Lime Juice - from 2 limes
White Vinegar - 2 cups
Salt - 1 tablespoon
Black Peppercorns - 1 teaspoon
Fresh Thyme - 3 sprigs

Preparation

Preparing Your Ingredients

The first step in making Pikliz Guadeloupéen involves gathering and preparing your ingredients. Thoroughly wash your cabbage, carrots, onions, and Scotch Bonnet Peppers. Shred the cabbage into fine strips and julienne the carrots to ensure an even texture throughout your pikliz.

Mixing the Ingredients

In a large mixing bowl, combine the shredded cabbage, julienned carrots, and sliced onions. Add the minced garlic and thinly sliced Scotch Bonnet Peppers. Gently mix everything together until well-combined. Be careful with the Scotch Bonnet Peppers as they are very hot.

Seasoning the Pikliz

Season the mixture by adding salt, crushed black peppercorns, and a few sprigs of fresh thyme. Pour in the freshly squeezed lime juice and white vinegar. Stir the mixture until the seasoning is evenly dispersed.

The Fermentation Process

Initiating Fermentation

Transfer the seasoned vegetable mix into sterilized glass jars, packing them tightly to avoid air pockets. Cover the vegetables with the remaining white vinegar, ensuring that all solids are completely submerged, which is crucial for proper fermentation and to prevent spoilage.

Fermenting Your Pikliz

Seal the jars and store them in a cool, dark place for at least one week. During this fermentation time, flavors meld and develop, giving Pikliz Guadeloupéen its characteristic tangy heat. Daily, check that the vegetables remain submerged in liquid to maintain quality.

Serving Suggestions

Once fermentation is complete, your homemade