Updated: 7 days ago
Welcome to Fall everyone! As much as I love the summer, the cooler Fall weather, the falling leaves, and the approaching Holiday season just brings me so much joy! If you're looking to keep the summer heat going for a bit longer however, look no further because today I am sharing my recipe for the traditional Haitian condiment, pikliz. It's a common side dish found in almost every Haitian household and restaurants. If you're buying take-out from a Haitian restaurant and they don't have pikliz, don't even bother; just walk out because something just isn't adding up, lol. And that's how serious Haitians are about their pikliz. Pikliz is basically pickled vegetables and can be eaten all year round, and is typically paired with any type of fried food (i.e. fried chicken, fish, Tasso (goat), Griot (pork), plantains etc.). Pikliz can enhance the flavors of any meal and adds a little bit of heat and spice to any boring dish.
The ingredients may include cabbage, carrots, garlic, chive, onion, parsley, thyme, hot and sweet peppers, salt, distilled white vinegar, fresh lime juice, olive oil and any type of all-purpose seasoning and/or Maggi which is a Haitian favorite. The star ingredient of the dish however is the hot peppers, and you can adjust the heat by adding more or less peppers, depending on your tolerance for spicy food.
As to steps for making pikliz, I am going to keep it brief and simple: First, wash and clean all your veggies. Next, chop all your vegetables into thin slices. As a cautionary tip, please wear gloves when chopping the hot peppers because you don't want to find out what will happen if you handle hot peppers with bare hands and for example accidently touch your eyes after ouch!!! Please be safe and protect yourself by wearing gloves. Once all your veggies are chopped, add liquid ingredients (fresh lime juice, vinegar and sprinkle some olive oil), and add your seasoning/salt, and mix everything in a large bowl. After tasting to make sure you have enough salt and the desired flavors, transfer into storage container and refrigerate for later use!!! A batch of pikliz will typically last approximately a month refrigerated, and the older it is the better because all the flavors will be marinated and the vegetables well pickled. I took lots of pics of the steps so you can just see how easy it is to make this delicious, stapled Creole dish.