From the very first time I tasted PIKLIZ at the local Haitian eatery, I fell in love. We’d go back on Friday nights, for grio (fried pork) & extra pikliz, mmm mmm mmm. This side condiment quickly became an addition to my everything and anything on my plate.
What is Pikliz? It’s a cross between the American relish chow-chow and the Italian giardiniera, It has the fiery heat of kim chee and the appearance of coleslaw. The crunchy salad is a combination of cabbage, carrots; chilies or hot peppers all shredded and soaked in vinegar to make a relish. The flavored vinegar from the pikliz is often used in marinades or to give dishes a spicy sour kick.
Its all start with the cabbage, which is hearty and very affordable, onions, hot peppers and carrots, then everything gets shredded and placed in a jar, vinegar is the marring source that brings everything together, and when placed in the refrigerator it can last up to a month.
Ingredients:
1 head of cabbage, thinly shredded
1/2 cup thinly sliced or shredded carrots
1/4 cup thinly sliced or shredded onions
6 Scotch bonnet peppers
4 whole cloves
1 teaspoon salt
8 to 10 peppercorns ( optional )
3 cups vinegar
Method
Shred the carrots and cabbage, slice the onions & peppers
Add everything including salt and peppercorns to a jar
Pour in enough vinegar to cover the vegetables, tamping them down, close jar tightly.
Add everything including salt and peppercorns to a jar
Pour in enough vinegar to cover the vegetables, tamping them down, close jar tightly.
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