Pickles, Preserves & Relishes |
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Pikliz - Vinaigre Piquant (Haitian Slaw) – 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
VERY IMPORTANT: Use gloves... habaneros and scotch bonnets will burn your hands... believe me, I know, from personal experience!!!
Mix cabbage, carrots, onion, peppers and garlic in large mixing bowl.
Divide between 2 1-qt. jars.
In each jar, add the following:
• 4 whole cloves
• 1 tsp. salt
• 1 tsp. sugar
• Juice of ½ lemon
Fill with white vinegar to brim. Cap, invert several times to mix, then again refill to brim with white vinegar. Tighten lid and let sit at least 24-48 hours before using. Once you begin using, store in the refrigerator. Lasts for months.
RECIPE OPTIONS
Variations of this recipe call for equal amounts of white vinegar and sour orange juice (1 1/2 cups each) in place of vinegar and lemon juice above. For sour orange juice you can substitute that with 1 cup of lime juice and 1/2 cup or orange juice. Can also use cider vinegar instead of white vinegar.
Additional ingredients you can add to each quart:
1 bunch of scallions (about 12 to 15), sliced thin
8 to 10 peppercorns
1/4 cup green peas (frozen)
1/3 cup of green beans, sliced thin into short strips
** Important Note **
I’m serious! Wear food-handling gloves while preparing the habanero peppers and slaw! I burnt my hands and spent the evening soaking them in milk all night. If you don’t wear gloves, you’ll be sorry!!!
I had this when I went to Haiti. This slaw is very hot. Use the pickled vegetables on sandwiches or on cooked meals. Use the vinegar to marinate fish, chicken or beef. Joan and I like to use it as dressing on sandwiches and wraps. Adds a lot of zest and zing!
I brought this to a Haitian Pilgrim reception we had in March 2005. Some Haitian friends of ours attended, and their eyes lit up when I brought in a jar of pikliz. Incredibly, they suggested using more habaneros. Believe me, 4 is plenty for this recipe, but if you like blazin' hot, then use 8.
- 1 - 10 oz. bag angel hair coleslaw, or 1/2 head cabbage -- sliced VERY thin
- 1 carrot -- peeled and grated
- 1 onion -- sliced thin
- 4 to 8 scotch bonnet or habanero peppers -- seeded, sliced thin
- 4 cloves garlic -- minced
- Whole cloves -- see directions
- Salt -- see directions
- Sugar -- see directions
- 1 lemon -- halved
- White vinegar -- see directions
PREPARATION
VERY IMPORTANT: Use gloves... habaneros and scotch bonnets will burn your hands... believe me, I know, from personal experience!!!
Mix cabbage, carrots, onion, peppers and garlic in large mixing bowl.
Divide between 2 1-qt. jars.
In each jar, add the following:
• 4 whole cloves
• 1 tsp. salt
• 1 tsp. sugar
• Juice of ½ lemon
Fill with white vinegar to brim. Cap, invert several times to mix, then again refill to brim with white vinegar. Tighten lid and let sit at least 24-48 hours before using. Once you begin using, store in the refrigerator. Lasts for months.
RECIPE OPTIONS
Variations of this recipe call for equal amounts of white vinegar and sour orange juice (1 1/2 cups each) in place of vinegar and lemon juice above. For sour orange juice you can substitute that with 1 cup of lime juice and 1/2 cup or orange juice. Can also use cider vinegar instead of white vinegar.
Additional ingredients you can add to each quart:
1 bunch of scallions (about 12 to 15), sliced thin
8 to 10 peppercorns
1/4 cup green peas (frozen)
1/3 cup of green beans, sliced thin into short strips
** Important Note **
I’m serious! Wear food-handling gloves while preparing the habanero peppers and slaw! I burnt my hands and spent the evening soaking them in milk all night. If you don’t wear gloves, you’ll be sorry!!!
I had this when I went to Haiti. This slaw is very hot. Use the pickled vegetables on sandwiches or on cooked meals. Use the vinegar to marinate fish, chicken or beef. Joan and I like to use it as dressing on sandwiches and wraps. Adds a lot of zest and zing!
I brought this to a Haitian Pilgrim reception we had in March 2005. Some Haitian friends of ours attended, and their eyes lit up when I brought in a jar of pikliz. Incredibly, they suggested using more habaneros. Believe me, 4 is plenty for this recipe, but if you like blazin' hot, then use 8.
