-
0
minPrep Time -
0
minCook Time -
0
minReady in -
perYield -
50
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Condiment
- Allergens:
- Seasons:all
- Cuisines:
- Courses:condiments
Recipe Description
Pikliz is a spicy Haitian condiment typically made with shredded cabbage, carrots, bell peppers, and onions pickled in a tangy vinegar base, amped up with the heat of Scotch bonnet peppers. This vibrant relish is not only a feast for the eyes with its bold colors but also adds a punch of flavor and crisp texture to any dish. Commonly served alongside fried foods to cut through the richness, Pikliz is an essential addition to any table looking for a burst of flavor and heat.
Ingredients
- 1 cup shredded cabbage
- 1/2 cup shredded carrot
- 1/2 cup thinly sliced bell peppers
- 1/4 cup thinly sliced onion
- 1 minced Scotch bonnet pepper
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup distilled white vinegar
- 2 tablespoons lime juice
- 1/2 teaspoon grated lime zest
Steps:
- In a large bowl, combine cabbage, carrot, bell peppers, onion, Scotch bonnet, and garlic.
- Sprinkle with salt and pepper, and mix well.
- Pour in vinegar, lime juice, and add lime zest. Stir to combine.
- Transfer the mixture to a jar, pressing down to ensure the vegetables are submerged in the liquid.
- Seal the jar and let it sit at room temperature for at least 1 day before refrigerating. Use as needed.
Similar recipes that you might like:
Vegan Pesto
A rich blend of basil, nuts, garlic, and nutritional yeast, capturing the essence of traditional pesto without any dairy
Escalivada
Embrace the vibrant and smoky flavors of the Mediterranean with this simple, yet utterly delicious, Escalivada. Roasted vegetables, dressed in the finest olive oil and a hint of vinegar, promise a dish that’s not only healthy but irresistibly flavorful.
Vegan Bouillon
Crafted with aromatic vegetables, herbs, and spices, this robust vegan bouillon enriches soups, stews, and sauces, while emphasizing sustainability.
Condiments | No Comments » on Pikliz