Spicy Vinegar of Haiti - Picklese (Pikliz) |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Vinaigre Piquant or Pikliz (Picklese) or Spicy Vinegar of Haiti from & A Taste of Haiti by Mirta Yurnet-Thomas and this way I could give you accurate amounts and correct cooking times. This is EXTREMELY HOT that is the least I can say. Pikliz or pickled Scotch Bonnet peppers is used to give flavor to many dishes. It is also placed on the table at mealtime so that you can sprinkle as much as you want over your food. In many dishes only the pickled vinegar of the pikliz is used, whereas in other dishes the carrots, cabbage and onions are used. Haitians only use fresh Scotch Bonnet peppers - they don't use the peppers from the pikliz. I did not add the marinating time that is 24 to 48 hours. Used with Soupe Joumou(Haitian Pumpkin Soup) as a seasoning and/or a condiment. :). Ingredients:
6 scotch bonnet peppers |
2 cups thinly sliced cabbage or 2 cups shredded cabbage |
1/2 cup thinly sliced carrots or 1/2 cup shredded carrot |
1/4 cup thinly sliced onions or 1/4 cup shredded onion |
4 whole cloves |
1 teaspoon salt (optional) |
8 -10 peppercorns (optional) |
3 cups vinegar |
Directions:
1. Cut the bottoms off of the peppers and cut each pepper into 4 pieces.
2. Place the peppers and the rest of the ingredients, with or without the salt and/or peppercorns, in a quart size jar; then add the vinegar.
3. Close jar tightly and let it sit at least 24-48 hours before serving.
4. Once you commence using it, store in the refrigerator.
5. In Haitian homes, it is used at the table with all meals.
6. It lasts for months.
|
|