Haitian Pikliz

10.5.16 | Recipe by Renz
A spicy coleslaw, that finds a perfect balance between pickled vegetables and heat

Haitian Pikliz Recipe

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.  

Haitian Pikliz Ingredients

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.

Haitian Pikliz

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.

Haitian Pikliz

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

Haitian Pikliz Recipe

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.

Haitian Pikliz

Thank you Haiti for this one

Haitian Pikliz

A traditional Haitian dish of spicy coleslaw consisting of cabbage, carrots, onions and hot peppers, left to marinate in a vinegar liquid and perfect to serve on meats


  • 2 cups cabbage, chopped (Half of a medium cabbage)
  • 1/2 red bell pepper, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 1/2 cup lime juice
  • 1 cup vinegar
  • 2 teaspoon sugar
  • 1 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 3 allspice seeds
  • 1 med onion, thinly sliced
  • 2 - 4 scotch bonnet peppers, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 large carrot, grated
  • 2 scallions, finely chopped


  1. Place all veggies into a large bowl and mix
  2. Combine vinegar, lime juice, sugar, black pepper and salt together
  3. Add vegetables to large jar
  4. Add vinegar mix to vegetables and press down into liquid
  5. Cover tightly
  6. Leave to sit for at least 4 hours.
Created using The Recipes Generator

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

Haitian Pikliz Recipe

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