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Pikliz! Pikliz! Pikliz!

Jarred Pikliz with the ingredients used to make this pickled slaw, which is a Haitian condiment.

Food is a way to connect with people, cultures, and history. This is one way I connect with my Haitian heritage. Pikliz is absolutely a Haitian thing. It is spicy, crunchy and a bit sour from the vinegar. This is super simple, but you do need time. In order for this to reach its peak, you must allow it to marinate and pickle for at least a few hours (24 is best). Check it...


  • 1/2 Head of Cabbage (do the whole head if you are making more)

  • 1/2 Green Bell Pepper

  • 1/4 Red Bell Pepper

  • 1/4 Orange Bell Pepper

  • 1 Scotch Bonnet or Habanero Pepper

  • 1 Shallot

  • 2 Carrots

  • 2 Cloves Crushed Garlic

  • 1 Lime; Juice and Zest

  • 1 tsp That SPG

  • 1 Cup White Distilled Vinegar


  1. Thinly slice cabbage, bell peppers, carrots, shallot and scotch bonnet

  2. Place all sliced vegetables in a bowl or mason jar (any container with a lid will work)

  3. Toss in the crushed garlic

  4. Squeeze the juice of the lime over the mixture and add the lime zest

  5. Season with That SPG

  6. Cover with vinegar

  7. Place on the lid; give the container a shake

  8. Place in the fridge and let marinate for 5-24 hours before enjoying


Work smarter and quicker in the kitchen. If you have a mandolin, use it to slice the vegetables. Also, grated carrots work just fine.

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