Pikliz, the relish of Haiti, makes any savory food taste better.
|8 oz.||shredded cabbage||2||Habanero peppers|
|1 oz.||shredded carrot||¼ c.||fresh lime juice|
|1 oz.||shredded turnip||¼ c.||white vinegar|
|1 oz.||thinly sliced shallots||2 tsp.||salt|
Shred the vegetables into very thin slices 2 to 3 inches long. Mix them and sprinkle the salt over them in a non-metallic container. Remove the seeds from the Habanero peppers, slice them into thin slices, and place them into the freshly squeezed lime juice. Firmly pack the vegetables into a glass jar alternating layers of vegetables and slices of pepper. Add salt and lime juice. Top off the jar with white vinegar to cover the vegetables.
Cover the jar and allow it to pickle for at least 4 hours. Pikliz is at its peak after 1 or 2 days of pickling. If kept more than one day it should be refrigerated.
Town and Country Creole Cooking
Traditional and Modern Recipes of Haiti
Haiti is world famous for its delicious, spice-laden foods such as rice and beans, griyo and pen patat. Town and Country brings these delicacies into your home – no matter where you live. We have included an assortment of easy traditional and modern Haitian Creole and French-influenced recipes, as well as selections from famous Haitian restaurants.
Our straightforward directions and simple format make your cooking experience as easy as possible, while striving to maintain the authenticity of Haitian cuisine. Town and Country is loaded with extras, variations, and time saving suggestions that make it a cook-friendly recipe collection.