Pickled Cabbage Recipe

Haitian pikliz in two clear jars with pikliz on a plate in the background with spicy copper on a gray board

A Haitian's favorite condiment when it comes to fried foods. Aside from fried foods, Haitian Pikliz is served with other dishes such as red beans and rice, fish, and poultry.

Course Sides

Cuisine Haitian, International

Prep Time 5

Cook Time 5

Total Time 10

Servings People

Calories 215kcal

Author Savory Thoughts

Ingredients

1 bag Tri-color coleslaw mix 1 lb.
6 Habanero Peppers or Scotch Bonnet Peppers. Chopped. Wear gloves when handling hot peppers
Juice From 1 Lemon
2 Tsp. Kosher Salt
2 Cups Distilled White Vinegar
2 Tsp. Lemon Pepper Seasoning

Instructions

Place all of the ingredients in a large bowl. Mix well until well combined.
Place in an airtight container and refrigerate for up to two hours before serving.

Video

Notes

(This post was first published on July 5, 2018. The content and pictures have been updated)

****** When handling the hot peppers, it is highly recommended you wear gloves to protect your hands (and face or eyes if touched afterwards) from burning, as the peppers are extremely hot/spicy.

Lemon Pepper is not a common ingredient in Haitian Pikliz, however it is used in this recipe as it enhances the flavor in this side dish.

After a few days, the cabbage and carrots will soften slightly but retain their crunch which will add texture to any meal.

This bright pikliz is the ideal for any time of the year and is perfect for backyard parties, and beach parties, and family functions.

Pikliz usually last up to 6 months in the refrigerator in an airtight container. Just add vinegar as the liquid lowers.

Using a mason jar is also great for storing pikliz as well.

**** Calories are estimated per serving.

Nutrition