Spicy Vinegar of Haiti - Picklese (Pikliz)

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.:)

• Ready In: 20 mins
• Serves: 50
• Yields: 1 quart

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.