Haitian Pikliz

Photography by Jacqueline Moss. Food by Chef Claudy Pierre.

Pikliz 

Every Haitian home has a jar or two of this pickled slaw in the fridge. Great as a garnish and gives the kick you need to wake up the tastebuds. Chef Claudy Pierre’s version is phenomenal with any roasted meat during any season of the year.

2 cups cabbage, shredded

1 cup carrot, grated

1 bell pepper, sliced

1 onion, sliced

3 scallions, sliced

1 shallot, sliced

Scotch bonnet pepper, divided

Salt, to taste

Pepper, to taste

2 cups white wine vinegar

Combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.

Put on gloves, and thoroughly mix using your hands. Pack down the pikliz into sterilized mason jars. Cover with the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.

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