Pikliz is Haiti’s version of pickled vegetables. But believe me, it is much more hot and spicy than the pickles you may be familiar with! Super tasty, and they are often served as condiments with many Haitian dishes. Some Haitian meals even call for Pikliz as one of the entree ingredients.
- 6 Scotch Bonnet peppers, chopped fine (Note, for the hottest Pikliz, leave seeds in. For less hot, remove seeds)
- 2 cups cauliflower florets
- 1 cup sweet corn kernels
- 1 red bell pepper, cored, seeded, and sliced lengthwise
- 1 onion, peeled and thinly sliced
- 4 whole cloves
- 1 tsp. salt
- 10 red peppercorns
- 3 cups cane vinegar
Note: This is just one version of the recipe, as far as the vegetables included, that is. The cane vinegar, Scotch Bonnet peppers, cloves, peppercorns, and onion are essential for any Pikliz. But you can use any combination of vegetables that you wish.
- Combine all of the ingredients together, place in a canning jar, and close the lid tightly.
- Store the freshly made Pikliz in the refrigerator for at least two days – a week is even better – before eating.
- Whatever is left after your first serving will last forever, Haitians claim. But I’ve never seen that claim tested, because every time I make them, they are gone before you know it!
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