What Is Pikliz?
Pikliz (also spelled pikliz or picklese) is a Haitian condiment of shredded cabbage, carrots, onion, and hot peppers pickled in vinegar and citrus. It is often described as spicy slaw. The name is commonly linked to the French word piquer, “to sting,” which suits the heat from scotch bonnet or habanero peppers.
In Haiti it is served with fried foods (fritay) such as griot (fried pork), tassot, fried plantains, and with rice and beans. The sharp acid and heat balance rich, fatty dishes. Unlike coleslaw, it has no mayonnaise or cream.
Although it is sometimes compared to kimchi, standard pikliz is a quick vinegar pickle, not a fermented food. There is no lactic fermentation step in the recipe below. For a truly fermented cabbage, try our sauerkraut kapusta recipe.
Ingredients
Makes about 1 quart
- 4 cups shredded green cabbage (about half a small head)
- 1 medium carrot, grated
- 1 medium onion or 2 shallots, thinly sliced
- 1 bell pepper (red or green), thinly sliced (optional)
- 1 to 2 scotch bonnet or habanero peppers, sliced (start with 1 if you are cautious about heat)
- 2 to 3 garlic cloves, thinly sliced (optional)
- 1 1/2 to 2 cups distilled white vinegar (5% acidity)
- Juice of 1 to 2 limes, or sour orange juice
- 1 to 2 teaspoons non-iodized salt
- Optional: a few whole peppercorns, a sprig of thyme, or a couple of cloves
Method
- Combine the cabbage, carrot, onion, bell pepper, hot pepper, and garlic in a large bowl. Slice the cabbage thinly with a sharp knife or mandoline for the best texture.
- Whisk the vinegar, lime juice, and salt until the salt dissolves.
- Pack the vegetables firmly into a clean glass jar, pressing them down without crushing them.
- Pour the brine over the vegetables until everything is submerged. Add a splash more vinegar if needed.
- Cover and refrigerate. You can eat it after about 15 minutes to a day, but many cooks wait 2 to 3 days for the heat and flavor to blend.
Use a glass or other nonreactive container and utensils. Aluminum, tin, and copper can react with acidic brines.
How Long Should Pikliz Rest?
Recipes differ. Some serve it after 15 minutes, others suggest at least 24 hours, and many say about 3 days is best. Longer rests mean a softer bite from the vinegar and more heat from the peppers, since the capsaicin spreads into the vegetables. Taste a small amount each day and refrigerate it once it suits you.
Handling Hot Peppers
Scotch bonnet and habanero peppers are very hot. Wear gloves while slicing, avoid touching your eyes or face, and wash your hands and the cutting board afterward. Removing the seeds and white membranes lowers the heat somewhat. If you are cooking for people who are sensitive to spice, use fewer peppers or make a milder version with a less fiery pepper.
Variations
- Citrus: Some Haitian cooks use sour orange juice, lime juice, or a mix. Others skip vinegar altogether at home, but a vinegar-based brine is more consistently acidic and is what we use here.
- Savory depth: A small amount of bouillon powder is used in some versions. Taste before adding more salt.
- Add-ins: Scallions, radishes, and other colored peppers are common.
- Habanero: The standard substitute for scotch bonnet when you cannot find it.
Storage and Safety
Keep pikliz in a clean, covered glass jar in the refrigerator, with the vegetables under the brine. Recipes for refrigerator storage range from one week up to a month, and one source claims up to a year, but we do not recommend counting on more than about a month. Use a clean spoon each time. Discard it if you see mold, a slimy texture, or an off smell.
This recipe is not a tested canning recipe. Pikliz is generally not frozen, because freezing softens the cabbage. If you want a shelf-stable pickled cabbage or pepper relish, use a tested recipe from the National Center for Home Food Preservation (NCHFP) or a University Extension service.
How to Serve Pikliz
- Over griot, tassot, or other fried meats
- With fried plantains (banann peze) and fritay
- Alongside rice and beans
- On sandwiches, burgers, tacos, or eggs as a spicy slaw
For other South Asian pickles with a very different flavor profile, compare it with our Indian mixed pickle or the sweeter Indian carrot pickle.
Frequently Asked Questions
What is the spicy pickled cabbage called?
In Haiti it is called pikliz. Similar spicy pickled cabbage condiments exist elsewhere, such as curtido in El Salvador, but pikliz is distinguished by scotch bonnet heat.
What is the authentic Haitian pikliz recipe?
There is no single authentic version. Families differ in their acid (lime, sour orange, or vinegar), seasonings, and vegetables. The recipe above reflects the most common elements: cabbage, carrot, onion, scotch bonnet, vinegar, and lime.
Is Haitian pikliz healthy?
It is low in calories and made mostly of vegetables, but it can be high in sodium and very spicy. It is usually eaten in small portions as a condiment. People with acid reflux or sensitive stomachs may find it irritating, and anyone watching sodium intake may want to ask a health professional.
How do you make spicy pickled cabbage?
Slice cabbage and other vegetables, add hot pepper, pour over a vinegar-and-citrus brine, and refrigerate for a day or more, as described above.
What is the difference between pikliz and coleslaw?
Coleslaw is usually dressed with mayonnaise or a creamy dressing. Pikliz is dressed with vinegar and citrus, which makes it tangier, spicier, and crunchier.
Can I skip the vinegar?
We do not recommend it for anything you plan to keep for more than a short time. Vinegar supplies reliable acidity, which is important for a refrigerator pickle.