Pikliz

Our Haitian family prefers a simpler version, usually omitting the sweet peppers, scallions, garlic & lime. Also, most non-Haitians would find this ratio of habaneros a bit too much! We add in whole allspice with the peppercorns & cloves and often mix up a huge batch in the morning, press it all day, & take to a party that evening. Everyone loves it! (It does take 1-2 days for the vinegar to pick up all the flavors).

I had to change the recipe a bit -- the people I cook for don't enjoy strong raw garlic flavor, so I used less. The result was very fresh, spicy (love habanero chiles) and delicious, but wow, sour. A bit too sour for me except in tiny servings as a relish. Rinsing the cabbage and blotting it a bit before serving, as you might do with sauerkraut, helped a lot. Next time I might try using half vinegar, half water.

Ok, I did use 1 cup of water to 2 cups apple cider vinegar, I also added a tablespoon of sugar and brought it all to a simmer with the spices until the sugar melted, and then poured it over the vegetables. Worked perfect!

We've made this recipe for pikliz - about as authentic a flavor as I've encountered, since I was last in Haiti - several times. It easily keeps for at least a month. Bonus recipe: Haitian ban mi. Pile griot, pikliz, and add a good bunch of cilantro on crusty french bread dressed with mayo. Ridiculously tasty.

Note that this must be made at least three days in advance to give it time to pickle. Unfortunately, I did not notice those instructions before I prepared my griot.

also wanted to mention that i inadvertently added some whole allspice because i'm a cheap mofo and pick peppercorns out of the pickling spice i already have rather than buy a jar of peppercorns. anyway, in hindsight, some of those "peppercorns" were whole allspice berries. i'd do it again though!

here's the instagram prep pic in case people are curious about the vinegar:
https://www.instagram.com/p/BQvyLYngajU/

Add Allspice.

I did use 1 cup of water to 2 cups apple cider vinegar, I also added a tablespoon of sugar and brought it all to a simmer with the spices until the sugar melted, and then poured it over the vegetables. Worked perfect!

Haven't had time to make this yet, but I wonder if it could still preserve its freshness and yet be speeded up by heating the vinegar to a boil and pouring over the vegetables? I have other recipes that use this heating step and have found the resulting pickle is ready within a few hours instead of days. Yes, allowing it to season longer deepens the flavor, but someone wanting to try this with a projected serve time only hours away might want to give it a shot.

Transform the hum drum into delishishness! I omitted the scallion and subbed yellow and orange peppers for green (for better color). Only advice is to give it a squeeze to get excess liquid out before you put it on anything.

It lasted in out fridge for months - only getting better with time.

Followed the recipe to a T. Came out as expected. Nobody had any regrets eating it. A winner.

again, like BJ i agree this totally made the griot meal! i couldn't stop eating it. after reading the reviews i decided to seek out the cane vinegar. i got a big bottle on amazon for 6.95, the brand is datu puti. i made as directed on monday for dinner on wednesday. i used all four scotch bonnets and yeah, it was spicy, but not scary like i thought it might be. the liquid was great over the pork too. even my s/o who isn't really into slaws kept going back for more.

Cane vinegar is just thr right balance of acid and sweet. I heated brine to a simmer, poured it over vegetables, and cooked sous vide 60 degrees c for 2.5 hrs; ready by the next morning. We live in Hawaii--market was out of habaneros, so substituted 4 Hawaiian chiles (analagous to Thai pepeprs) and one passionfruit for, well--fruitiness

Try 3 habaneros

I love these. Try them with Mac n cheese and your morning eggs. Next time I will cut the slicers larger to be more of a finger food than a garnish.

I made pikliz three days ahead of when I was going to make griot, so that the vegetables would have time to reach peak flavor. I've still got a day to go before I make the griot, and I'm not sure there's going to be any pikliz left! Been eating it straight out of the jar for two days now. It's fantastic. Substitutions: Habaneros for Scotch Bonnet. Omissions: Bell Peppers. Additions: 3 sprigs of thyme and about 5 allspice berries, per the suggestion of several of my Haitian chef friends.