Recipe by Manami
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.:)
Top Review by tainolife
I would like to make some changes to this traditional recipe. I believe you have to cut several very fresh veggies in small THIN pieces as you say, arrange esthetically in a glas recipient then pour boiling vinegar over it, let it cool with no cover, close glass recipient and refrigerate. Like all good things you have to wait and leave it for two to four weeks before enjoying it! That way the veggies are blanched and the vinegar and spices can ?cook? them through. You may use as you like a little salt, pepper corns, shallots, green beans, cabbage, carrots, bell peppers in all colors, white young onions, thyme, leak. This makes the real difference!!! Enjoy!
- 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 See How It's Made
- Cut the bottoms off of the peppers and cut each pepper into 4 pieces.
- 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.
- Close jar tightly and let it sit at least 24-48 hours before serving.
- Once you commence using it, store in the refrigerator.
- In Haitian homes, it is used at the table with all meals.
- It lasts for months.