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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 Time

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
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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Nutrition Per Serving

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CALORIES
32
FAT
0.1 g
PROTEIN
1.3 g
CARBS
7.5 g

Cooking Instructions

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Step 1
Place Green Cabbage (2 cup), Scotch Bonnet Pepper (6), Assorted Color Bell Peppers (1 cup), Onion (1), Carrot (1), and Scallion (2) in the mixing bowl.
Step 2
Add in the Peppercorns (12), Salt (1 teaspoon), and Garlic (4 clove). 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 cup). 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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Nutrition Per Serving
Calories
32
% Daily Value*
Fat
0.1 g
0%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
7.5 g
3%
Fiber
2.0 g
7%
Sugars
3.0 g
--
Protein
1.3 g
3%
Sodium
315.2 mg
14%
Vitamin D
--
--
Calcium
26.8 mg
2%
Iron
0.5 mg
3%
Potassium
150.3 mg
3%
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