Haitian Pikliz

Do you have any Haitian friends? If you do then I can assure you that somewhere in their kitchen there is a bottle of pikliz just sitting waiting to be eaten. This is a perfect blend of sweet, sour and spicy. Cabbage, carrots, peppers are soaked in a vinegar bath and ready to top almost any meat you can think of.

This is hands down one of the spiciest things coming out of the Caribbean islands. (Well to me that is) Yes, there is pepper sauce, jerk seasoning, and the different chutneys, but I feel like I am able to eat through those easily. But pikliz? Man, I usually am apprehensive about biting but know a bite is going to be amazing. 
This crunchy slaw is perfect with griot, or even fried chicken, but honestly, it can be used everywhere you want some heat.  

Vegetables are thinly sliced. The most common pikliz includes cabbage, carrots, bell peppers, garlic, hot pepper and onions. I have tasted some that have just plain white vinegar, some that use vinegar and lime juice.
I use a mix of vinegar, and lime juice. And then add some brown sugar. Brown sugar somehow brings the flavor of things out a little more. And my mom agrees. She always tells me "add a little sugar" to just about anything.

The most important part of this is leaving the vegetables to sit in the vinegar for some time. Some people store these for three days before they start using it. Making sure they press the vegetables down into the liquid. But honestly though it does taste better over time, once it sits for about 4 hours it's good to use.


Now it's ready to top whatever you feel like.

I loooove it on fried chicken. Drizzle on some of the liquid on the chicken and let it soak in a little and then top with pikliz


Pikliz can stay in an air tight jar for quite a while. Not sure if it will last very long, though.

This would be a great addition any meat dishes or sandwiches.


Thank you Haiti for this one


If you love this recipe, I'm sure you will love these other Haitian foods: