May was Haitian Heritage month. My husband is Haitian, and I’m always looking to learn more about Haitian cuisine so I can pass that part of her heritage onto my daughter. I learned a long time ago that I’ll never make rice as good as my mother-in-law, so I don’t even try! I love that Haitian cuisine is getting more of the spotlight it deserves on television, too. I recently saw chefs cooking with Haitian influence on Food Network’s Ciao House and Fox’s MasterChef, just within the last week! Haitian restaurants can be hard to come by, especially in Chicago, so I’ve enjoyed learning how to make my own Haitian dishes.
A couple of years ago, I shared my recipe for epis, the delicious and classic Haitian flavor base. I’m back with another Haitian staple that packs a huge flavor punch… pikliz! Pikliz (pronounced pick-lees) is a delicious, bright, crunchy, spicy slaw-like pickled condiment of cabbage, carrots, onions, and peppers in vinegar that is often eaten with meats and fried foods, like goat, chicken, and plantains, because it helps to balance the flavor, and cuts through the fattiness of those foods.
I love that you can make and keep pikliz on hand for months (if you can resist eating it quickly!). It gets more flavorful the longer you let it sit, and it’s made with just a few ingredients. You do need at least two (preferably three days) to let the pikliz marinate, so you do need to make it before you anticipate wanting to enjoy it.
With grilling season getting into full swing, I thought that this would be a great addition to your condiment collection! I especially enjoy it with smoked chicken thighs, but encourage you to experiment with it. It will take your upcoming Father’s Day grill fest to the next level - hamburgers and hot dogs will never be the same! It’s time to put down the hot sauce, and pick up the pikliz. As usual, this recipe is just a guide – you can tone the spice down, make it more or less spicy, or change the ratio of vegetables to your liking. Every Haitian household makes theirs a little different, too!
Pikliz
Scroll down for a printable version of this recipe
Serves: 12
Active Time: 20 minutes
Inactive Time: 48 hours +
Total Time: 48 hours +
4 cups thinly sliced green cabbage (about 1/2 cabbage)
1 grated carrot
1 shallot, thinly sliced
1 bunch scallions, thinly sliced
4 scotch bonnet peppers, thinly sliced into rings
1 yellow bell pepper, thinly sliced
5 garlic cloves, finely chopped
3 sprigs thyme
1 Tablespoons black peppercorns
1 teaspoon salt
4 cups distilled white vinegar
1/4 cup fresh lime juice
1. Add all of the ingredients, except the vinegar and lime juice, to a large bowl. Toss to evenly mix.
2. Pack the vegetables into a resealable jar or container.
3. Pour the vinegar and lime juice into the jar.
4. Seal and shake the jar to help evenly distribute the ingredients.
5. Refrigerate for at least three days before enjoying. You can give it a shake every day to redistribute.
6. Be sure to add vinegar to keep the vegetables submerged, but pikliz can last for up to a month, if not longer!
I hope that this recipe for pikliz has piqued your interest in Haitian cuisine, and got you excited to have a new condiment to pair with your grilled meats this summer! Speaking of condiments, we’re so excited to be carrying Kaleta’s Kitchen’s Wiggle Butt BBQ sauce – come check it out in our retail store, or grilling classes.
We’re got some great grilling classes coming up, so I hope you’ll come join us on our beautiful patio in Lincoln Square. They are a fantastic way to enjoy the summer weather that we wait all year for here in Chicago. Here are some of our upcoming grilling classes that I know you’ll love:
- Hands-On Father’s Day Family Grilling Saturday, June 15 11am
- Hands-On Regional Street Tacos on the Patio Friday, June 21 11:30am
- Hands-On Vegetarian Tex Mex on the Grill Saturday, June 22 11am
- Hands-On Korean BBQ on the Grill Saturday, June 22 6pm
- Hands-On Grilling Boot Camp Saturday, June 29 10am
- Hands-On Fiesta on the Grill Saturday, June 29 6pm
Pikliz
Ingredients
- 4 cups thinly sliced green cabbage (about 1/2 cabbage)
- 1 grated carrot
- 1 shallot, thinly sliced
- 1 bunch scallions, thinly sliced
- 4 scotch bonnet peppers, thinly sliced into rings
- 1 yellow bell pepper, thinly sliced
- 5 garlic cloves, finely chopped
- 3 sprigs thyme
- 1 Tablespoons black peppercorns
- 1 teaspoon salt
- 4 cups distilled white vinegar
- 1/4 cup fresh lime juice
Instructions
- Add all of the ingredients, except the vinegar and lime juice, to a large bowl. Toss to evenly mix.
- Pack the vegetables into a resealable jar or container.
- Pour the vinegar and lime juice into the jar.
- Seal and shake the jar to help evenly distribute the ingredients.
- Refrigerate for at least three days before enjoying. You can give it a shake every day to redistribute.
- Be sure to add vinegar to keep the vegetables submerged, but pikliz can last for up to a month, if not longer!
