How to make Haitian PIKLIZ | Delicious and easy condiment
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- Опубликовано: 3 окт 2024
- PIKLIZ! They are a tangy, spicy, crunchy condiment from Haiti and go well with so many dishes. I like to have a little with anything from fried fish and fried plantain, to rice and beans, to tacos, the options are endlessss honey. They are medium hot in spice level, if you want more spice, add another scotch bonnet pepper or two, if you like less, remove one. Enjoy!
Haitian Pikliz
-4 1/2 cups Shredded Cabbage or 10 oz package of pre-shredded cabbage
4-5 scotch bonnet peppers
-1 1/2 cups grated carrot
-1 cup finely sliced onion
-1 packet Sazón Goya
-1 tsp garlic powder
-1/2 tsp cumin powder
-2 tsp salt
-1 tsp sugar
-3 cups white distilled vinegar
UPDATE: juice of 1 lime. I really like the sweet acidity it gives the pikliz!
Sazón Goya seasoning:
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Thank you, straight to the point, that's what I like! I been craving for these pikliz lol. I'll try your recipe. Thanks again take care 😊
I loooooves me some pikliz with tostones. ❤
Pickliz doesn't need refrigeration, ever and it is better to use glass container instead of plastic. Just keep it in a cool dry place and closed container well or the dining table with other condiments like mustard and ketchup. Again it doesn't need refrigeration! Only use clean spoon or fork.
I love your channel and this recipe. I’m Jamaican but am certainly gonna try this out. Thanks for sharing.
dont put sugar. its not traditional and WILL NOT HOLD LIKE TRADITIONAL HAITIAN PIKLIZ. and will go bad faster. soo BECAREFUL. she didnt even addd that to her videos! which is fucked up cuz she's doing something COMPLETELY HER WAY and selling it as traditional. SHELF life for traditional and YOUR OWN WAY is not the same. make sure you guys look up other videos. its okay to try something different but dont think THAT IS HOW YOU MAKE HAITIAN PIKLIZ.
different colors of scotch bonnet would have been better for color. Garlic, cumin, and sugar are not a part of pikliz. Glass container is the preference not plastic.
If you’re going all the she did wrong at least find one good thing about her pickliz.
Where your channel???
Thank you for making the steps so easy 💚
So easy peazzy. Thanks hun
It look delicious
Thank you beautiful presentation
Put a little Pikliz on it....yassssss😁👌
That's faster than waiting for kimchi to ferment. I ate a pint of pikliz today. It was great!
Thank you that was easy I lover your channel now what about the fried plantain and fried pork
awesome job 👏🏽
No citron ?
Yess also tastes great with a little lime! I’ll have to make an update video🥰
Jake Branch
I don’t what are you making but you can call it any name except haïtian plkliz.
While you saying that I hope you have a channel on your own to show the correct way
There was couple step that was not added but yes indeed that was coleslaw (pikliz)
you lost me at sugar! umm ma'am we are haitian!! dont fuck up our food. LORRRDDDD 😂😂😂😂