- 3 cups of cabbage (roughly a 1/2 head of cabbage )
- bag of baby carrots
- yellow onion
- 1/2 of red bell pepper
- 1/2 of yellow bell pepper
- 10-12 habanero pepper or scotch bonnet pepper
- 8-10 limes
- 4 cups of white vinegar
- 1 tsp salt
Optional Add ins
- whole peppercorns
TIPS FOR MAKING THE BEST TASTING PIKLIZ
- For the best flavor be sure to allow the pikliz to pickle for up to 5 days before use
- if you don’t want to eat pieces of pepper in your pikliz, you can poke holes in your scotch bonnet pepper then add it jar instead. You will only need 3-4 scotch bonnet pepper instead of 10-12.
- You can also use a bag of shredded cabbage and shredded carrots but there is something about uneven cuts of veggies that make it authentic to me but also I’m a mom and there are times i ain’t got time for authenticity and need it done quickly.
HOW TO STORE YOUR PIKLIZ
My family normally stored our pikliz in mason jars but i feel like if you are a OG Haitian you would probably store your pikliz in a repurposed butter/margarine tupperware, tomato sauce jars or really any store bought tupperware that was originally suppose to hold some other type of food.
Squeeze limes, put juice in a bowl set aside. Cut cabbage lengthwise to get thin shredded slices. Repeat the same for carrots, bell peppers, onions and scotch bonnet peppers. Place all shredded vegetables in a bowl with lime juice and use tongs to toss them together. Add 1 tsp of salt on the vegetables. Then pack vegetables to into mason jars [note: you may need 2-3 mason jars] then pour the vinegar so it fills about 3/4 of the jar. Store piliz in refrigerator. Pikliz should be ready to eat with your favorite meals in 3-5 days!