The Pickle 25 · No. 12 of 25

1. No.12Photo: Pickled Pepper People

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   Pikliz

   From Pickled Pepper People · Greenville, South Carolina · @pickledpepperpeople

   Vinegar●●●Very hot

   Kelly Desmangles started making pikliz, the Haitian pickled slaw of cabbage, carrots and Scotch bonnets, in Greenville in 2022. It's the relish that goes with fried pork at every Haitian table.

   Pikliz is hot, sour and crunchy, and a spoonful cuts anything rich. If you like a hot sauce, you'll put this on everything.

   Eat it withGriot (fried pork)Fried plantainsTacos or a fried fish sandwich

   Order from Pickled Pepper People ↗More from Pickled Pepper People ↗

   Chef's quick version

   Pikliz

   20 min, then 1 day · makes 1 quart · Shredded vegetables, Scotch bonnets and cloves under vinegar and lime. Wear gloves for the peppers; it gets hotter by the day.

   Save to my recipes

   You need

   • 3 cups (about ¼ head / 300 g) green cabbage, finely shredded
   • 1 large carrot, cut into thin matchsticks
   • ½ small onion, thinly sliced
   • 2 to 4 Scotch bonnet peppers, thinly sliced (seeds in for hotter)
   • 3 garlic cloves, sliced
   • 4 whole cloves
   • 5 black peppercorns
   • 1 tsp kosher salt
   • 1½ cups (360 ml) distilled white vinegar
   • Juice of 1 lime

   How to make it

   1. Wear gloves. Toss the cabbage, carrot, onion, peppers and garlic with the salt.
   2. Pack into a jar with the cloves and peppercorns.
   3. Pour in the vinegar and lime juice to cover, pressing down.
   4. Close and refrigerate. Good tomorrow, better in 3 days; keeps a month.

   Chef's own quick version, in our words. It isn't Pickled Pepper People's recipe: for the real thing, order the jar.

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Pickled Pepper People didn't pay to be here. Order goes straight to their shop. The quick version is Chef's own, in our words.