This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
YIELD: Makes 4 cups
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes + pickling time
INGREDIENTS
- 2 1/2 cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage)
- 1 cup julienned or grated carrots (from about 1 medium carrot)
- 1/2 cup thinly sliced shallots (from about 1 large shallot)
- 6 Scotch bonnet peppers, stemmed, quartered
- 3 sprigs thyme
- 8 whole cloves
- 1 teaspoon kosher salt
- 3 cups (or more) distilled white vinegar
- 3 tablespoons fresh key lime (or regular lime) juice
PREPARATION
- Pack cabbage, carrots, shallots, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar. Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving.
Cooks' Note
If you can't find Scotch bonnet peppers, substitute habaneros.
Recipe from (https://www.epicurious.com/recipes/food/views/pikliz-haitian-pickled-vegetable-relish)
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