Haitian Spicy Pickled Vegetable Medley (Pikliz)

1. Massage the cabbage with kosher salt

Start by massaging the cabbage with the kosher salt. This step is crucial because it softens and wilts the cabbage, releasing its water content. You'll know it's ready when the cabbage becomes visibly wilted and significantly reduced in volume, which should take about 3 minutes.

2. Set the cabbage to drain

Place the cabbage in a colander, set a plate on top, and put a heavy weight, like a 28-ounce can, on the plate. Let it sit for about an hour. This step helps in drawing out excess moisture from the cabbage, making it perfect for pickling.

3. Rinse and dry the cabbage

After the hour has passed, rinse the cabbage thoroughly under cold water to remove the excess salt. Squeeze the cabbage with clean hands to get rid of any remaining water, ensuring it's as dry as possible.

4. Mix vegetables and spices

In a large bowl, mix the prepared cabbage with the diced white onion, carrot, green bell pepper, minced garlic, and minced chile. Add the remaining ¼ teaspoon of salt. Use your clean hands to mix everything together well, ensuring that the vegetables are evenly distributed.

5. Transfer to sterilized jar

Transfer this vibrant vegetable mix into a sterilized 1-quart canning jar. This step ensures that the vegetables are ready to soak up the brine.

6. Add brine

Pour in the white vinegar, fresh navel orange juice, and fresh lime juice into the jar. Add enough water to cover the vegetables completely. This liquid mixture is essential because it ensures that the vegetables are submerged, which is necessary for effective pickling.

7. Refrigerate and let flavors develop

Finally, cover the jar and place it in the refrigerator. Let the pikliz sit for at least 2 days to allow the flavors to meld and develop. The longer it sits, the better it gets. Properly stored, this spicy pickled vegetable medley can be refrigerated for up to a year, letting you enjoy its tangy, spicy goodness whenever you like.