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RECIPE
11 INGREDIENTS4 STEPS20MIN

Haitian Pikliz (Picklese)

5.0
2 Ratings
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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The slight crunch of the vegetables, the heat from the thinly sliced scotch bonnet peppers, and the flavors the vinegar to bring it all together - just outstanding!

20MIN

Total Cooking Time

11

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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2 cups
Shredded Green Cabbage
6
Scotch Bonnet Peppers , thinly sliced
1 cup
Thinly Sliced Assorted Color Bell Peppers
1
Onion , finely sliced
1
Large Carrot , grated
2
Scallions , finely sliced
12
Peppercorns
1 tsp
4 cloves
Garlic , minced
2 cups
Distilled White Vinegar
1/2
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Directions

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Step 1
Place Green Cabbage (2 cups) , Scotch Bonnet Peppers (6) , Assorted Color Bell Peppers (1 cup) , Onion (1) , Carrot (1) , and Scallions (2) in the mixing bowl.
Step 2
Add in the Peppercorns (12) , Salt (1 tsp) , and Garlic (4 cloves) . Add some juice from the Lime (1/2) by squeezing over the bowl, then toss everything together.
Step 3
Get a fairly large glass bottle and pack everything in, then top with Distilled White Vinegar (2 cups) . Cover and set aside to marinate. Let sit for 4 to 5 days before using.
Step 4
This can be served with your favorite meat dish, soup or whatever savory dish you think could use some heat!

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