RECIPE
11 INGREDIENTS4 STEPS20MIN

Haitian Pikliz (Picklese)

5.0
1 Ratings
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WATCH
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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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Directions

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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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