Pikliz Recipe (Spicy Haitian Pickled Slaw)

[Kyote]

PIKLIZ VEGETABLES

• 1.5 cups shredded or thinly sliced cabbage
• 1 medium red bell pepper thinly sliced
• 1 medium carrot grated (about 1/2 cup)
• 1 medium onion thinly sliced (about 3/4 cup)
• 2-4 Scotch Bonnet peppers sliced (use habanero as a sub)
• 3-4 cloves garlic minced

FOR THE PICKLING BRINE

• 1.5 cups white vinegar use apple cider vinegar for more sweet-tart
• Juice from 1/2 large lime
• 1 teaspoon salt
• Black pepper to taste optional

Instructions

• Mix the pikliz vegetables - cabbage, carrot, bell pepper, Scotch bonnet peppers, onion, and garlic - in a large bowl.
• Transfer the vegetables to a large Ball jar.
• Whisk together the brine ingredients - vinegar, lime juice, salt, and optional black pepper - then pour it into the jar. Be sure to completely cover the vegetables with the brine.
• Secure the lid and refrigerate for 3 days or longer to let the flavors mingle.

[PitRow]

oh man, this sounds right up my alley! I need to get the ingredients and try this, thanks for sharing.

[Kyote]

made this last week, did not have scotch bonnets used fresno's and long green pepper they use to make sriracha sauce. no black pepper. the thin slices were long in length. next time shorter pieces. and possibly a 1/2 tsp sugar. I used a Billy spoon and from point to stem scraped out seeds and membrane. nest time will leave a couple alone. needed more heat.
Boiled some brats in cervaza and then grilled on mesquite. used sausage bun and put the slaw on top the brats. sofa king good. last night 2 large boneless skinless chic breast, battered with a recipe that made the coating real crunchy. when done sliced then into strips and on to the left over buns and loaded with the slaw. and a cold one one the table to wash it down with. sofa king good. photo heavty. stand by..

[Slanted88]

Nice...me gutz can't do the scotch bonnet...good with the recipe!