Greg Colliers Sweet Potato Pikliz Food

GREG COLLIER'S SWEET POTATO PIKLIZ

Greg Collier's Sweet Potato Pikliz image

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

Ingredients

1/2 pound sweet potato, peeled
1/2 medium red onion, sliced (about 1 cup)
1/2 cup thinly sliced radishes
1/2 cup thinly sliced baby turnips, such as hakurei (about 4)
2 garlic cloves, minced
1 serrano chile, minced
1 tablespoon fresh oregano leaves, chopped
1 1/2 teaspoons kosher salt
1/2 cup apple cider vinegar
1/4 cup fresh lime juice (from 2 or 3 limes)
2 tablespoons honey

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.

PIKLIZ

Pikliz image

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

Ingredients

2 cups thinly sliced green cabbage
1 medium onion, halved and thinly sliced
1 large carrot, peeled and coarsely grated (1 cup)
1/2 medium green, red or yellow bell pepper, seeded and thinly sliced (1 cup)
2 scallions, thinly sliced
4 Scotch bonnet or habanero chiles, seeded and very thinly sliced
4 garlic cloves, finely chopped
1 1/4 teaspoons kosher salt
12 black peppercorns
4 whole cloves
1 1/2 cups cane vinegar, cider vinegar or white vinegar
Juice of 1/2 lime

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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