Pikliz might sound cute, but they're hot
Even before I tried this recipe, I just loved the name: Pikliz (pronounced "pick-lees").
Pikliz are a Haitian pickle vegetable relish that is traditionally served with fried food to balance out the rich flavors.
Not only is it a tasty condiment, but we now know that pickles are a great tasting probiotic, which balance your gut flora. A balanced gut not only helps with digestion, but some studies have shown that it could even help with mental health. (While that might still be a debatable claim, it certainly doesn't hurt to try, does it?)
Other studies have shown that consuming pickled foods might also be a good way to control spikes in blood sugar levels and a way to ease muscle cramps.
But, above all, it tastes delicious. My absolute favorite way to eat it is on eggs. I'm not much one for fried food, but I have been told that it is great on fried fish (if you eat fish) and piled on fried okra.
When I searched online, I found so many different recipes for this, which varied in the amount of heat they have...from no heat at all to 8 scotch bonnet peppers. I took it into my own hands and offer you something at the low end of medium. I don't have any desire to sweat, burn my taste buds and breath fire. Feel free to set the burn where you want it.
This is a great way to get a probiotic into your diet, especially if you are vegan and don't eat things like yogurt. When the hubs asked what I was making, I told him it was Haitian kim chi...in a way it is. A tasty, pickled topping that is good and good for you.
If you have an old family recipe from Haiti, I'd love for you to share it with us here.
Pikliz
Makes 24 ounces
- 2 1/2 cups of thinly sliced cabbage, cut crosswise a couple of times for short shreds
- 1/2 cup of broccoli slaw
- 1/2 cup of shredded carrots
- 1 shallot, finely chopped
- 3 jalapeño peppers, seeded and finely chopped
- 2 sprigs of thyme
- 8 whole cloves
- 1 teaspoon of kosher salt
- 3 cups of distilled white vinegar
- 3 tablespoons of lime juice
- Pack the cabbage, the slaw, the carrots the shallot, the jalapeños, the thyme, the cloves and the salt into a 1.5 quart jar,
- Add the vinegar and the lime juice, Put the top on the jar and shake until the salt has dissolved and the ingredients are fully distributed.
- Chill and shake twice a day for at least three days before enjoying.
- The pikliz can be stored in the fridge for a month, but it won't last that long...you'll eat it up before then,
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| I like pikliz on eggs |
