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Spicy Vinegar of Haiti - Picklese (Pikliz)
from: Di

Vinaigre Piquant or Pikliz (Picklese) or Spicy Vinegar of Haiti from & "A Taste of Haiti" by Mirta Yurnet-Thomas. This is EXTREMELY HOT that is the least I can say! "Pikliz" or pickled Scotch Bonnet peppers is used to give flavor to many dishes. It is also placed on the table at mealtime so that you can sprinkle as much as you want over your food. In many dishes only the pickled vinegar of the "pikliz" is used, whereas in other dishes the carrots, cabbage and onions are used. Haitians only use fresh Scotch Bonnet peppers - they don't use the peppers from the "pikliz." Used with Soupe Joumou(Haitian Pumpkin Soup) as a seasoning and/or a condiment.

SERVES 50 , 1 quart

  • 6 scotch bonnet peppers
  • 2 cups thinly sliced cabbage or shredded cabbage
  • 1/2 cup thinly sliced carrot or shredded carrot
  • 1/4 cup thinly sliced onion or shredded onion
  • 4 whole cloves
  • 1 teaspoon salt (optional)
  • 8-10 peppercorns (optional)
  • 3 cups vinegar

Cut the bottoms off of the peppers and cut each pepper into 4 pieces.

Place the peppers and the rest of the ingredients, with or without the salt and/or peppercorns, in a quart size jar; then add the vinegar.

Close jar tightly and let it sit at least 24-48 hours before serving.

Once you commence using it, store in the refrigerator.

In Haitian homes, it is used at the table with all meals.

It lasts for months.