2950 minutes
A vibrant and aromatic Haitian pickled vegetable relish, perfect for adding a spicy, tangy burst of flavor to your favorite dishes.
Green Cabbage, finely chopped
cups
teaspoons
White Onion, peeled, diced into ¼-inch pieces
cups
Carrot, peeled, diced into ¼-inch pieces
cups
Bell Pepper, seeded, diced into ¼-inch pieces
cups
Garlic, minced
teaspoons
Habanero Chile, minced, seeded
tablespoons
cups
Navel Orange Juice, fresh
cups
Lime Juice, fresh
tablespoons
Water, as needed
cups
1. Massage Cabbage with Salt
Combine the chopped cabbage with 2 teaspoons of kosher salt in a large bowl. Massage the salt into the cabbage for about three minutes until it looks wilted and has reduced in volume. This process softens the cabbage and enhances its texture.
2. Drain Cabbage
Transfer the wilted cabbage to a colander. Place a plate on top of the cabbage and weigh it down with something heavy, like a 28-ounce can of tomatoes. Let it sit for an hour to draw out any excess moisture.
3. Rinse and Squeeze Cabbage
After an hour, rinse the cabbage under cold water to remove the excess salt. Squeeze out any remaining water with your hands and transfer the cabbage back to a large bowl.
4. Mix Vegetables
Add the diced white onion, carrot, green bell pepper, minced garlic, and minced chile to the bowl with the cabbage. Sprinkle in the remaining ¼ teaspoon of salt. Mix everything thoroughly with your hands to ensure the vegetables are evenly distributed.
5. Transfer to Jar and Add Liquid
Transfer the mixed vegetables into a sterilized 1-quart canning jar. In a measuring cup, combine the white vinegar, fresh orange juice, and lime juice. Pour this mixture over the vegetables in the jar. If the liquid doesn’t completely cover the vegetables, add up to ¼ cup of water as needed.
6. Marinate and Store
Cover the jar and refrigerate it for at least two days. This resting period allows the flavors to meld and develop, resulting in a vibrant and aromatic relish. Store the pikliz in the refrigerator, where it will keep for up to one year.
The foundation of a great pikliz is a medley of crisp, fresh vegetables. Use the freshest cabbage, carrots, and bell peppers you can find. Organic produce can often provide better flavor and texture. Ensure that the vegetables are sliced uniformly to allow even pickling and easy integration of flavors.
The key to the pikliz’s signature heat is the Scotch bonnet peppers. For a truly authentic taste, do not substitute with other peppers. Adjust the number of peppers to your heat preference. The longer the pikliz sits, the spicier it will become as the peppers infuse their heat.
Pikliz relies on a sharp vinegar base for its pickling liquid. Use high-quality distilled white vinegar for a clean, strong acidity. For an added layer of flavor, consider mixing in a splash of apple cider vinegar.
Allow the pikliz to marinate in the refrigerator for at least 48 hours before serving. This patience will reward you with a deeper, more harmonious flavor profile.
Incorporate peppercorns, a clove of garlic, or a slice of lime for additional depths of flavor. Be judicious with your salt – its primary role is to draw moisture out of the vegetables and to preserve them, not to overwhelm the palate.
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