Vinaigre Piquant or Pikliz (Picklese) or Spicy Vinegar of Haiti from Caribseek.com & "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.UPDATE: 08/11/2010 I just posted a (recipe #) in which the Haitians use his seasoning quite a bit.:)
My Private Note
Units: US | Metric
- 1Cut the bottoms off of the peppers and cut each pepper into 4 pieces.
- 2Place 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.
- 3Close jar tightly and let it sit at least 24-48 hours before serving.
- 4Once you commence using it, store in the refrigerator.
- 5In Haitian homes, it is used at the table with all meals.
- 6It lasts for months.
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Nutritional Facts for Spicy Vinegar of Haiti - Picklese (Pikliz)
Serving Size: 1 (24 g)
Servings Per Recipe: 50
- Amount Per Serving
- % Daily Value
- Calories 6.8
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2.6 mg
- Total Carbohydrate 0.9 g
- Dietary Fiber 0.2 g
- Sugars 0.4 g
- Protein 0.1 g