This Haitian pickle is a fiery pickle which can elevate your meal to a different level. The crunch from the veggies and heat from the pepper is well balanced with salt and vinegar. This is traditionally served with groit or fried plantains as it balances the deep fried food.
This simple pickle can be made easily at home. It requires a couple of veggies and vinegar for pickling. Of course it has fiery scotch bonnet pepper for the heat. I have substituted the scotch bonnet with habanero peppers. I followed my recipe from Caribbean pot, just replaced with habaneros which I was able to find in the market. Also, I reduced the quantity of the peppers so that I can handle it.
This is a pickle which you can make and use often. I can guarantee that and also that you will love to use this in every possible way. Be it a taco, salad, or burger, this pickle is perfect for everything in addition to be served with fried foods.
July is National Pickle Month and we are celebrating it in our #FoodieExtravaganza group. Camilla of Culinary Adventures with Camilla is hosting this month’s event. I am linking this post for the event. Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page.
I am also linking this to Sundays on Silverado and Happiness Is Homemade.
Ingredients
Cabbage - 2 cups, shredded
Carrots - 3/4 cup, long shreds
Onion - 1 cup, thin slices
Bell peppers - 1 cup, thin slices(colored ones)
Green onions - 3, sliced
Habanero- about 2, thinly sliced
Salt - 1 tsp
Lime juice - 2 tbsp
Garlic - 2 cloves, minced
Peppercorn- 12
Vinegar - 2 cups
Method
Add all the veggies in a bowl and mix. Add the salt, peppercorns, lime juice, and green onions. Toss well.
Pack a mason jar with the veggie mixture.
Pour vinegar. Close the lid and let it sit for 2-4 days.
Serve the pickle with fried goods, or in salads.
Below are the links we shared today for the event. Thanks, Camilla!
- Haitian Pikliz by Magical Ingredients
- Homemade Pub-Style Pickled Onions by Food Lust People Love
- Lemon Pickled Lotus Root by Palatable Pastime
- Pickled Ramps by Culinary Adventures with Camilla
- Pickled Rhubarb by A Day in the Life on the Farm
- Quick Pickled Zucchini and Red Onions by Karen's Kitchen Stories
- Stuffed Gunda / Lasoda Pickle With Mango by Sneha's Recipe
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