Spicy Vinegar Of Haiti Picklese Pikliz Food
PIKLIZ (HAITIAN PICKLED VEGETABLE RELISH)
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Provided by Nils Bernstein
Categories Cabbage Carrot Hot Pepper Thyme Clove Lime Juice Haiti Side Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- Pack cabbage, carrots, shallots, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar. Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving.
- Do Ahead
- Pikliz can be made 1 month ahead. Seal and chill.
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.
SPICY VINEGAR OF HAITI - PICKLESE (PIKLIZ)
Vinaigre Piquant or Pikliz (Picklese) or Spicy Vinegar of Haiti from Caribseek.com & "A Taste of Haiti" by Mirta Yurnet-Thomas and this way I could give you accurate amounts and correct "cooking" times. This is EXTREMELY HOT that is the least I can say! "Pikliz" or pickled Scotch Bonnet peppers is used to give flavor to many dishes. It is also placed on the table at mealtime so that you can sprinkle as much as you want over your food. In many dishes only the pickled vinegar of the "pikliz" is used, whereas in other dishes the carrots, cabbage and onions are used. Haitians only use fresh Scotch Bonnet peppers - they don't use the peppers from the "pikliz." I did not add the marinating time that is 24 to 48 hours. Used with Soupe Joumou(Haitian Pumpkin Soup) as a seasoning and/or a condiment.UPDATE: 08/11/2010 I just posted a (recipe #) in which the Haitians use his seasoning quite a bit.:)
Provided by Manami
Categories Sauces
Time 20m
Yield 1 quart, 50 serving(s)
Number Of Ingredients 8
Steps:
- Cut the bottoms off of the peppers and cut each pepper into 4 pieces.
- Place the peppers and the rest of the ingredients, with or without the salt and/or peppercorns, in a quart size jar; then add the vinegar.
- Close jar tightly and let it sit at least 24-48 hours before serving.
- Once you commence using it, store in the refrigerator.
- In Haitian homes, it is used at the table with all meals.
- It lasts for months.
Nutrition Facts : Calories 6.8, Fat 0.1, Sodium 2.6, Carbohydrate 0.9, Fiber 0.3, Sugar 0.5, Protein 0.2
PEPPER HASH - AMERICAN PIKLIZ
Once you've tried pikliz, if you're a fan of spicy food, you'll likely be addicted. But it is tough to find (outside of Haitian homes & communities). I tried some bottled ones - yuck. I also tested a few recipes, but I never found one that worked quite perfectly. Then I came upon an old American recipe - for something called "Philadelphia Hash" or "Pepper Relish." These are not spicy dishes (as is Haitian pikliz); rather they are savory side dishes or slaw-like condiments for sausages, roast meats, hot dogs. They seem to be fairly old-fashioned, of German origin, generally served with meats (in parts of Philadelphia, I understand they are usual hotdogs accompaniments). I tweaked the recipe to create a spicy option that seems Haitian-ish. Please note - I am not Haitian, and I have never (sadly) been to Haiti. So I'm not an expert; this is not authentic. But it is yummy!
Provided by Caromcg
Categories Vegetable
Time 50m
Yield 2 quarts, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the vinegars. Add the sugar and salt to the vinegars, and stir until they've dissolved.
- Slice the cabbage as thinly as you can. I do it by hand and it is fairly tedious (this is the reason for the long prep-time in the recipe). Another option is to use the food processor, which results in a dish the consistency of KFC slaw; Be careful - it is really easy to end up with cabbage mush.
- Seed & slice the green pepper, also very thinly.
- If using the scotch bonnets or habaneros, seed & slice those super thinly. These are really spicy peppers (for those unfamiliar); handling them can burn your hands, and the burn can last a few days. I use disposable gloves when I cook with scotch bonnets or habaneros.
- Place the cabbage, green peppers, and all spices and seeds in a large container with a tight-fitting lid. Pour the vinegar mixture over it. Shake.
- The pepper hash can be eaten immediately. The flavor meld well over time. It lasts in the fridge for several weeks.
Nutrition Facts : Calories 104.5, Fat 0.5, SaturatedFat 0.1, Sodium 696.4, Carbohydrate 23.2, Fiber 2.5, Sugar 19.9, Protein 1.4
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