Haitian pickled cabbage, commonly called pikliz, is a crisp, tangy relish made with cabbage, carrots, peppers, vinegar, and often Scotch bonnet chile. Served cold alongside rich or fried foods, it brings sharp acidity and adjustable heat; recipes vary by household, but this version is easy to prepare and ready after an overnight rest in the refrigerator.
Ingredients
- 1 medium green cabbage, about 1½ lb (700 g) after removing the core and any damaged leaves
- 2 medium carrots, about 5 oz (150 g), peeled
- 1 small green or red bell pepper, about 5 oz (150 g), stem and seeds removed
- ½ small yellow or white onion, about 2½ oz (75 g), peeled
- 1 Scotch bonnet pepper, stem removed, thinly sliced; use 2 for a hotter relish
- 3 to 3½ cups (720–840 ml) white distilled vinegar labeled 5% acidity, enough to cover the vegetables
- 2 tsp (10 g) fine sea salt or table salt
- 6 whole cloves
- ½ tsp (1 g) whole black peppercorns, optional
Instructions
- Prepare the vegetables. Wash the cabbage, carrots, bell pepper, and onion under cool running water and dry them. Remove the cabbage’s tough core and slice the leaves into very thin shreds, roughly ⅛ inch (3 mm) wide. Thin, even pieces pickle more evenly and are easier to eat as a condiment. Coarsely grate the carrots, cut the bell pepper into thin strips, and slice the onion thinly. For a milder result, remove the Scotch bonnet’s seeds and pale inner ribs before slicing it; wear food-safe gloves if you are sensitive to chile oils, and wash your hands and cutting board thoroughly afterward.
- Combine and season. Put the cabbage, carrots, bell pepper, onion, and Scotch bonnet in a large, clean mixing bowl. Sprinkle on the salt and toss thoroughly, separating any clumps of cabbage so the salt is distributed. The vegetables will soften slightly as they sit, but there is no need to salt them for a long time or drain away their liquid. Add the cloves and optional peppercorns to the bowl, then toss again.
- Pack the jars. Spoon the vegetable mixture into two clean, dry, heat-safe glass jars or another clean food-safe container with a lid. Press it down firmly with a clean spoon as you fill the containers; packing removes large air pockets and helps the vinegar reach the vegetables. Leave about ½ inch (1 cm) of space at the top. Divide the cloves and peppercorns between the containers if they have collected at the bottom of the bowl.
- Add vinegar and chill. Pour in enough 5% white vinegar to cover the vegetables completely, usually 3 to 3½ cups (720–840 ml). Press the cabbage down with the spoon and check again: the shredded vegetables should stay below the vinegar. If they are not covered, add a little more vinegar rather than water. Close the containers and refrigerate them promptly. Chill for at least 12 hours before serving so the cabbage can take on the vinegar and chile flavors. This is a refrigerated quick pickle, not a shelf-stable preserve.
- Check and serve. Before serving, use a clean fork to lift out the amount you need, letting excess vinegar drain back into the container. Taste a small bite. If the relish seems too sharp, serve a smaller amount beside the food rather than diluting the whole batch; if you want more heat, allow the chile to infuse longer. Return the container to the refrigerator after serving.
Tips
- Slice evenly and thinly. Fine shreds soften and take up vinegar more quickly than thick wedges. A sharp knife works well, or use the large holes of a box grater for the carrots. Avoid turning the cabbage into tiny fragments, which can become limp and difficult to serve.
- Adjust chile cautiously. Scotch bonnet is traditional in many versions of pikliz and brings a fruity, very hot flavor. Heat varies from pepper to pepper, so start with one and keep the seeds and ribs out for a gentler batch. Habanero is the closest widely available substitute, though its flavor is not identical; jalapeño makes a milder, less fruity relish. Do not handle your face or eyes while preparing hot chiles.
- Use vinegar at the stated strength. White distilled vinegar with 5% acidity gives a clean, bright flavor and is easy to find. Apple cider vinegar can work, but its fruitier taste and color will make the result less crisp-tasting and less traditional in flavor. Do not replace the vinegar with water or use an unmeasured splash of citrus juice; the vegetables need enough vinegar to remain submerged.
- Keep utensils clean and dry. Always use a clean fork to take out a portion. Putting a used serving fork back into the jar can introduce food particles and shorten its keeping time. If the cabbage rises above the vinegar, press it down with a clean utensil and add enough vinegar to cover it.
Serving Suggestions
Pikliz is a condiment, not usually a stand-alone salad, so serve a small spoonful alongside food that benefits from a sharp, spicy contrast. It is especially good with griot, Haiti’s well-known fried pork dish, and can also accompany other roast or fried meats. Put it on the table with rice and beans, fried plantains, or a plate of simple vegetables so each person can choose how much heat and acidity to add.
Try it in a sandwich, burger, or wrap in place of some of the usual pickles or slaw. Drain the portion first so the vinegar does not soak the bread. For a composed plate, serve pikliz in a small dish beside the main food rather than stirring it into a hot pan; its crunch and bright flavor are most noticeable when it remains cool. If serving guests who may be sensitive to chile, set the relish out separately and label it as spicy.
Variations
There is no single fixed household formula for pikliz. Some cooks favor more cabbage, while others use extra carrots, onion, or sweet pepper. For a sweeter vegetable balance without adding sugar, increase the carrot to 3 medium carrots (about 225 g). To make the relish more cabbage-forward, omit the onion and add about ½ lb (225 g) more cabbage. Either change works with the same basic vinegar method, though you may need a little more vinegar to cover the added vegetables.
For a milder batch, leave out the Scotch bonnet and add a thinly sliced jalapeño with its seeds removed, or omit chile altogether. This changes the characteristic fruity heat, but keeps the crisp, sour relish. You can also add 1 small green papaya, about 8 oz (225 g), peeled, seeded, and cut into fine matchsticks, if it is available. Green papaya is used in some versions; it adds a firm, mild crunch. If it is difficult to find, simply use more cabbage rather than substituting ripe papaya, which is too soft and sweet.
Whole cloves and black peppercorns give the vinegar a warm background note, but their amounts are flexible. Leave out the peppercorns for a simpler taste, or use only 3 cloves if you prefer less spice. Avoid adding a large amount of dried herbs or ground spices: they can cloud the vinegar and overpower the fresh vegetables. Make one small change at a time so you can tell how it affects the balance.
Storage and Reheating
Refrigerate pikliz in a tightly covered, clean container at 40°F (4°C) or below, and do not leave it at room temperature for more than 2 hours total. Keep the vegetables beneath the vinegar, and use a clean utensil each time. For best crunch and flavor, use the batch within 2 weeks. The vegetables gradually soften as they sit, so a shorter storage time gives the crispest texture. Discard the relish if it develops an unusual smell, visible mold, or a change that makes it seem spoiled; do not taste it to check.
This recipe is meant to be stored in the refrigerator, not kept in a cupboard. Do not use these instructions for canning or long-term room-temperature storage. Pikliz is served cold or cool, so it does not need reheating. If you want it less cold, remove only the portion you plan to serve shortly before the meal; return the rest to the refrigerator promptly. The total time above counts the minimum 12-hour chill needed before the first serving.
Frequently Asked Questions
What does pikliz taste like?
Pikliz is sour, crunchy, and spicy, with the cabbage and carrots carrying the vinegar and chile. The heat depends on the pepper and how much of it you use. The cloves add a subtle warm note, but this is not a sweet pickle relish.
How long does pikliz need to pickle?
Give it at least 12 hours in the refrigerator before serving. It will taste more integrated after a day or two, but the vegetables also soften gradually. If you prefer a sharper crunch, serve it once the minimum chill is complete rather than leaving it for many days.
Can I make Haitian pickled cabbage without Scotch bonnet?
Yes. Omit it for a chile-free version, or use a small amount of jalapeño for milder heat. Habanero is a closer substitute for Scotch bonnet’s fruity character, but it is also very hot. Taste and adjust the next batch rather than adding a large amount of unfamiliar chile at once.
Why is my cabbage not fully covered by vinegar?
Shredded vegetables can spring back after packing, and the amount of vinegar needed depends on how tightly they fit in the container. Press the cabbage down with a clean spoon, then add more 5% vinegar until it is covered. Do not add water to stretch the vinegar, and use a container that is narrow enough to keep the vegetables submerged.
Can I use red cabbage or another kind of vinegar?
Red cabbage is fine to use, though it will color the other vegetables and may produce a darker-looking relish. Apple cider vinegar is a workable flavor variation, but it brings a fruity note and changes the familiar clean, sharp taste. Keep the vinegar at 5% acidity, and make sure there is enough to cover the vegetables.
Is pikliz the same as coleslaw?
No. Both can contain shredded cabbage and carrots, but pikliz is a vinegar-pickled Haitian condiment, usually with chile, and is served in small amounts beside a meal. Coleslaw is commonly dressed and served as a salad. Pikliz has a sharper, more pronounced sour flavor and can be stored refrigerated for longer than dressed slaw, though it is still a perishable homemade food.
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