Haitian Piklis/Piklese Ingredients
6-10 scotch bonnet peppers, cut into rings (take precautions handling these peppers. I use a knife and fork, but disposable gloves also work.)
1 large carrot grated
1/4 white or green cabbage, grated
1/2 green bell pepper julienned
1-1.5 pints (1/2 – 3/4 liter) white vinegar
10 black peppercorns
6 allspice berries
Recipe
In a large jar or other sealable container, combine all ingredients and stir well.
Allow to steep for at least 36 hours before use, best after about a week.
Enjoy with all Haitian foods, but it’s especially good cutting through the richness of griyot.
Note: you can add more carrot or cabbage (and peppers) and vinegar to the piklis as you use it, so it becomes kind of a living thing, with slightly different ratios of vegetables and sometimes more or less spicy than others.Store in refrigerator.
