Recipe courtesy of Widza Gustin for Food Network Kitchen


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  • Level: Easy
  • Total: 8 hr 35 min (includes marinating time)
  • Active: 35 min
  • Yield: 4 cups
In Haiti, it's a must to have pikliz with fried foods and pork. But this spicy, crunchy slaw-like condiment is also excellent with rice, meats, poultry — in fact it’s on the table for just about every Haitian meal. I even top boiled eggs with it. The crunchiness of the vegetables and the sweet, tangy and fiery liquid is famous for heightening the flavors and cutting the fat of the foods around it. Pikliz is traditionally made with only green cabbage, and Scotch bonnet pepper is added to the mix and given time to sit. The twist in this recipe is the addition of purple cabbage, which is rarely used in Haiti, and blending the pepper right into the pickling liquid. Purple cabbage makes this version particularly colorful, and blending means that the pikliz is perfectly spicy almost instantly instead of needing several days to infuse and intensify. I suggest using a mandoline to make quick work of thinly slicing the vegetables, but you can use a sharp knife as well.



Special equipment:
a mandoline (optional)
  1. Combine the carrot, bell pepper, shallot, onion and green and purple cabbage in a medium bowl. Set aside.
  2. Combine the vinegar, sugar, garlic, Scotch bonnets, lime juice and 1 tablespoon salt in a blender. Blend on high until finely chopped, about 30 seconds. Add the thyme leaves and parsley and pulse until finely chopped.
  3. Add the vegetable mixture to a 1-quart mason jar. Pour in the pickling liquid and cover tightly. Refrigerate overnight.

Cook’s Note

Allowing the finished pikliz to marinate overnight is ideal before serving, but an hour would give you excellent results as well. Pikliz can be refrigerated in an airtight container for up to 4 days.