Pikliz
- Level: Easy
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 60
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 820 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 2 grams
- Sugar
- 7 grams
- Protein
- 1 grams
- Total: 8 hr 35 min (includes marinating time)
- Active: 35 min
Ingredients
1 large carrot, grated (about 2 cups)
1 medium red bell pepper, thinly sliced (about 1 cup)
1 shallot, thinly sliced (about 1/2 cup)
1/2 medium Spanish onion, thinly sliced (about 1 cup)
1/4 small head green cabbage, thinly sliced (about 2 cups)
1/4 medium head purple cabbage, thinly sliced (about 2 1/2 cups)
2 1/2 cups distilled white vinegar
2 tablespoons sugar
2 cloves garlic, crushed
2 Scotch bonnet peppers
1 lime, juiced (about 2 tablespoons)
Kosher salt
3 sprigs fresh thyme, leaves stripped (about 1 tablespoon)
1/2 bunch fresh parsley, leaves and tender stems, chopped (about 1/2 cup)
Directions
Special equipment:
a mandoline (optional)- Combine the carrot, bell pepper, shallot, onion and green and purple cabbage in a medium bowl. Set aside.
- 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.
- 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.