Submitted by: Tammy Donaldson of North Lima, OH
Yield: 8-10 cups
Pikliz is a Haitian Vinegar slaw that my cousin taught me about when she came home from her time spent as a missionary there. Traditionally, it is eaten as a side dish, but just like its cousin, coleslaw, it can be used to top hot dogs, brats, burgers, pulled pork and just about any other sandwich I can think of. This recipe makes a sizable amount that is perfect for summer holiday parties. It will also store well in the fridge and be good for a month.
Ingredients:
- 1 head of cabbage, green or purple or a mixture, finely shredded
- 8 scotch bonnet peppers, sliced into thin rings
- 2 carrots, peeled and shredded
- 2 bunches green onions, thinly sliced
- 2 yellow peppers, thinly sliced
- 12 tsp. minced garlic
- 2 Tbsp. of thyme
- 2 Tbsp. of black peppercorns
- 2 tsp. salt
- 2 tsp of ground cloves
- 1/2 cup of lime juice
- 8 cups of distilled white vinegar.
Directions:
- In a bowl combine cabbage, scotch bonnet pepper rings, carrots, green onions, yellow peppers, garlic, thyme, peppercorns, salt, and cloves. Toss gently to combine.
- Divide mixture evenly amongst multiple mason jars. If the peppercorns have sunk to the bottom, divide them evenly into each of the jars.
- In a pitcher with a pouring spout, combine lime juice and vinegar. Pour evenly into the mason jars to cover the cabbage mixture inside. Put lids on the jar and hand tighten.
- Refridgerate overnight before using.
Note: If you need to cut back on how spicy this dish is, you can use less scotch bonnet peppers, replace them with jalapenos or fresno chilis. If you don’t have mason jars, you can also make this in a large glass container that has a lid to seal it.
