Haitian Pikliz Recipe!

scotch bonnet peppers

🥗Healthier: jalapeño peppers

💰Cheaper: banana peppers

Jalapeños offer a milder heat, while banana peppers are more accessible.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity flavor while being a common substitute.

Remove the bottom of the cabbage to create a flat surface.

Cut the cabbage in half and remove the core, discarding the outer layer.

Shred the cabbage as thinly as possible using a sharp knife or mandolin.

Place the shredded cabbage in a large bowl and rinse thoroughly under cold water.

Ensure the cabbage is dry before adding it back to the bowl.

Shred the green bell peppers, red bell peppers, and onion directly into the bowl.

Shred the carrots directly into the bowl as well.

In a food processor, add the three Habanero peppers (stems removed), the Maggie chicken cube, Goya total seasoning, Goya salad and vegetable seasoning, and the juice of half an orange.

Add the juice of two limes and 1/3 cup of white distilled vinegar to the food processor.

Blend the mixture until smooth and pour it over the vegetables in the bowl.

Use gloves or tongs to mix the vegetables with the sauce to avoid skin irritation from the peppers.

Wrap the bowl with aluminum foil and let it sit at room temperature for about an hour to extract moisture from the cabbage.

After 30 minutes, check the mixture to see how much liquid has been extracted and mix again to ensure even coating with salt.

After an hour, transfer the mixture into a jar, ensuring the cabbage is fully submerged in the liquid.

Seal the jar tightly and store it in the refrigerator, noting that it can last a long time as long as the cabbage is submerged.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary