Haitian Pikliz (Picklese)

INGREDIENTS

• 2 cups cabbage, shredded — the bulk of the pikliz, gives crunch
• 1 cup carrot, julienned or shredded — sweetness & color
• 1/2 cup onion, thinly sliced — adds sharpness
• 1 small Scotch bonnet pepper, sliced (optional) — seeds add heat
• 2 Tbsp lime juice — bright acidity (optional sub: lemon juice)
• 1/3 cup vinegar (white or cider) — main pickling acid, balances sweetness
• 1–2 tsp Maggi seasoning — umami punch
• 1 tsp salt — enhances flavors

OPTIONAL (commonly used but not required.  Pikliz is very customizable)

• 1 cup bell pepper (green, orange, red), sliced/shredded

DIRECTIONS

1. Mix veggies: Combine cabbage, carrot, onion, and scotch bonnet in a bowl.
2. Season: Sprinkle salt and Maggi seasoning. Massage lightly to release a bit of liquid.
3. Acid & vinegar: Add lime juice and vinegar. Mix well.
4. Rest: Let sit at room temp for 30 minutes, then refrigerate. Pikliz tastes even better after 24–48 hours as flavors meld.
5. Adjust: More vinegar for tang, more pepper for heat, more lime for brightness.

To speed up the process you could use a bag of coleslaw (shredded cabbage and carrots).  That will cut down on time.  Here is a version of the recipe using the bag mix.

ALTERNATE INGREDIENTS

• 1 bag (about 3 cups) coleslaw mix (cabbage + carrot)
• 1/2 cup thinly sliced onion
• 1 small Scotch Bonnet pepper, sliced (optional, seeds for more heat)
• 1/3 cup vinegar (white or apple cider)
• 2 Tbsp lime juice (or lemon juice)
• 1 tsp salt
• 1–2 tsp Maggi seasoning

OPTIONAL (commonly used but not required.  Pikliz is very customizable)

• 1 cup bell pepper (green, orange, red), sliced/shredded

Haitian Pikliz (Picklese) With Bell Peppers

This version has a lot more heat.  Here are his ingredients:

• 2 cups shredded cabbage
• 1 large carrot
• 1 cup bell pepper (green, orange, red)
• 1 onion
• 2 scallions
• 6 scotch bonnet peppers
• 4 cloves garlic (traditionally used)
• 1 teaspoon salt
• 12-14 peppercorns
• 2 cups vinegar (see note)
• 1/2 lime juice