Tuesday, September 14, 2010

Pikliz*



Pikliz is a combination of pickled shredded cabbage, carrot, onions, shallots and habanero peppers. Some people refer to this as Haitian coleslaw with a lot of kick. Normally pikliz is eaten with Griot (Fried pork shoulders), Tassot (Fried beef strips), fried plantain or any fried root. It's really spicy and goes great with fresh fried dishes.

Ingredients

4 cups of pre-packaged coleslaw or
           1 1/2 cup shredded cabbage
           1 1/2 cup shredded carrot
           1 cup shredded red cabbage
1 small shallot (thinly sliced)
1/4 cup onion (thinly sliced)
1 teaspoon pepper
1/2 lime (juiced)
1 teaspoon of adobe seasoning
1 glass 32oz jar
4 large habanero peppers (thinly slice 3 & cut 1 in half)
1 pair of tongs
3 cups of vinegar/white wine vinegar
4-6 cloves


RECIPE:
In a medium sized bowl add in cabbage, onion, adobe seasoning, salt, lime juice, pepper, habanero peppers and vinegar. Mix with tongs, then add ingredients into jar and pour in vinegar mixture. Refrigerate and let sit for 24 hours before eating (TIP: let mine sit for 1 week before using, this allows veggies to sit and taste so much better).

20 comments:

  1. how much adobe seasoning do you use

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  2. HELLO.

    I don't use adobe seasoning in my pikliz. But if you want to add it, I would suggest starting with a teaspoon first. Then allow it to sit for a week. Taste it and see if you want to add more or leave it as is.

    Hope that helps.

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  3. it says adobe seasoning on the recipe. was that a mistake?

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  4. I apologize the recipe does call for 1 teaspoon of adobe seasoning. Thanks for the question and comment.

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  5. i use this in everything from spaghetti to noodles but never fried plantains

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  6. Wow! Really...I've used it in everything except spaghetti and noodles. I gotta try it.

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  7. Can you eat pikliz the same day you make it?

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  8. No. It has to sit for a minimum of 7 days.

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  9. Just found this blog!! m' kontan anpil! mesi.

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  10. Ugh thank u. I make it for my fiance' but he does'nt really like mine. Im glad i found this website to learn to make it much better. Merci anpil madame

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  11. thanks for this recipe! I actually made pikliz a few days ago using another recipe and I think mine came out TOO spicy (they said to use more peppers then I think I should have). Do you have any tips on how to soften the spice in my pikliz? I tried putting in more vinagar and that didn't work :(

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  12. Your receipe calls for 4-6 cloves. What kind of cloves???? Garlic or something else????

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    Replies
    1. The spice clove, but use whole cloves not ground cloves!

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  13. This is a great recipe! I use a combination of natural sour citrus and apple cider vinegar for mine! At the moment I have a crock on its 5th day that I made with 1 sour orange, 2 grapefruit, and 2 limes and 1 pint of ACV. This time I cheated and used a bag of coleslaw mix from the grocery....just to see if I could skip a step! To be honest I am very happy with it but I still prefer fresh cabbage and would only use the pre-shredded stuff again only in a pinch!

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  14. Is it adobe or adobo seasoning? Also, do you leave the seeds and "veins" in the habanero peppers? I have looked on line and so many variations of the same receipe makes it hard. Kind of like making Soup Jaumou is the same way and never sure what type of squash to use. Thanks

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  15. Thank you!

    I've just returned to the U.S. from visiting my boyfriend in Port-au-Prince and he arrives tomorrow. This will be a great welcome home :)

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  16. do you mean ADOBO Seasoning?? i want to make this at work for "national pickle day" on Nov 14 but i want to make sure i have the right seasoning. :)

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  17. Thank you for your recipes. It was hard for me to keep to my mother's cooking since she passed from breast cancer. I never kept a recipe book of her recipes. But thank goodness for you and people like you!

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  18. @Fenix - I honestly believe that Adobo and Adobe seasonings are one in the same. It seems to simply be a misspelling of the word. Other Pikliz recipes I've seen called for Adobo seasoning. The one made by Goya is in the Latin foods section of your market, and there are several Adobo seasoning recipes that can be found online. Bon chans!

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