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It’s a sauce, it’s a relish, it’s a veg-intense condiment you’ll find in almost every Haitian home in every South Florida Haitian restaurant. Pikliz (pronounced pik-leez) makes the most out of heat-resistant summer crops like carrots, cabbage, chiles and onions. It looks like cole slaw. Be not deceived. It packs a Scotch bonnet sucker punch. Adding a second Scotch bonnet makes it truer to the Haitian ideal. Unless you can truly stand the heat, start with one. It seems easier to bung all the vegetables in the food processor, but if possible, resist the temptation. Hand chopping the vegetables results in crisper, more authentic pikliz. This quick fuss-free pickle will be ready to eat after 48 hours, but flavors will bloom the longer you keep it. And you can keep it indefinitely. Enjoy a spoonful or two of pikliz on just about anything, including corn bread from any — and every — region.


  • 2 cups cabbage about half a pound, thinly sliced
  • 1 carrot diced
  • 1 red pepper diced
  • 1 onion diced
  • 1 to 2 Scotch bonnet peppers minced *
  • 1 teaspoon sea salt
  • 2/3 cup fresh orange juice
  • 1/3 cup fresh lime juice
  • 1 cup cider vinegar
  • 4 whole cloves
  • 4 garlic cloves
  • 1/4 teaspoon black pepper corns


  • In a large bowl, mix together the sliced cabbage, diced carrot, pepper and onion and minced Scotch bonnet. Sprinkle in sea salt and toss to combine. Pour in the orange juice, lime juice and cider vinegar. Vegetables should be just about submerged. Give them a stir and drop in the cloves, garlic cloves and pepper corns.
  • Pour everything into a generous 1 quart container with a tight lid. Refrigerate for a couple of days, giving the jar an occasional shake when you think to.


*Avoid Scotch bonnet burn. Wear rubber or latex gloves when mincing them. Wash your knife, cutting board and hands when you’re done.