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Picklese...You Have To Try This!!!


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#1 frydad4

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Posted 28 May 2011 - 12:03 PM

I just made 2 batches of this. Amazing.
It was recommended to me by a Haitian friend of mine.
The idea is to keep replenishing the same jar as contents get low.
Have to keep everything under the vinegar. Enjoy.

Picklese
Pikliz - Vinaigre Piquant

by Mirta Yurnet-Thomas

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. Every Haitian kitchen has pikliz in the cupboard or refrigerator.

Yield: Makes 1 quart

Ingredients:

6 Scotch bonnet peppers
2 cups thinly sliced or shredded cabbage
cup thinly sliced or shredded carrots
cup thinly sliced or shredded onion
cup green peas (frozen)
4 whole cloves
1 teaspoon salt (optional)
8 to 10 peppercorns (optional)
3 cups vinegar
Method:
Snip off the stem of the peppers, cut each into 4 pieces, and keep the seeds.
Place hot peppers, cabbage, carrots, onion, green peas, cloves, salt, and peppercorns in a quart-size jar, then add the vinegar.
Close jar tightly and let sit at least 24-48 hours before using. Once you commence using it, store in the refrigerator.
It lasts for months.
 

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#2 logchief

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Posted 28 May 2011 - 12:18 PM

FD, now that sound tasty, interesting ingredients. Might have to save that one for future use when I get some pods
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#3 frydad4

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Posted 28 May 2011 - 12:46 PM

It makes a nice spicy tangy slaw that you can put on fish, chicken, pork, just about anything!
Highly recommended!
 

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#4 logchief

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Posted 28 May 2011 - 01:34 PM

I would imagine it would work with just ordinary Orange Habs???
ABP = PMH2 X TT / SMP An algebraic equation to quantify the delayed discomfort associated with the over consumption of Capsacin

#5 frydad4

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Posted 28 May 2011 - 02:54 PM

I would think so, they have very similar flavor. Let me know what you think if you try it!
Use a clear jar to make it. It presents very colorful.
Most people don't eat the peppers in it. They use the vinegar and eat the other stuff and replenish whenever necessary.

Edited by frydad4, 28 May 2011 - 02:55 PM.

 

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#6 SumOfMyBits

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Posted 10 June 2011 - 03:18 PM

Here's some picklese FD and I made a week or two ago. We built them in layers, but give the jar a couple quick shake'n'twists of the wrist and it mixes up well. Sho' is gewd!

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#7 frydad4

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Posted 10 June 2011 - 04:07 PM

I've been putting that shit on everything.

Everyone should have a jar on hand.
 

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#8 paulky_2000

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Posted 10 June 2011 - 08:27 PM

You completely lost me at "peas".

Till then, it sounded good!

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#9 frydad4

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Posted 11 June 2011 - 06:43 AM

peas are optional, they just add some color. The real gem is the cabbage and onions
 

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#10 paulky_2000

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Posted 11 June 2011 - 12:48 PM

The real gem is the cabbage and onions



Damn right it is! :dance:

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#11 WickedMojo

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Posted 12 June 2011 - 12:38 AM

I gotta make me some of that , :) that looks damn tasty

Seriously though, that is impressive! ...even with its lack of thickness.................


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#12 RaelThomas

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Posted 12 June 2011 - 01:10 AM

Hell yeah, I'm totally gettin' in on this. Looks rad!

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#13 kingjames488

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Posted 12 June 2011 - 01:44 AM

hmm.... interesting indeed.

I agree the peas sound odd.

also, does the heat distribute evenly throughout all the veggies?

it seems to me like it would be a good heat... then you eat one of the large scotch bonnet peices and burn your tounge off. lol
maybe I just can't handle the heat like some.

#14 frydad4

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Posted 12 June 2011 - 02:08 PM

The peas are just smooshy spice bundles. They balance out the crunch of everything else. Really they just add color, but don't leave them out. They're good. Trust!

Thinking about experimenting with other peppers too...

Someone else make a jar and share a pic. Red cabbage, red onions, garlic, etc... mix it up!

BTW, our picklese are featured in Sum's throwdown this month
 

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#15 RocketMan

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Posted 13 June 2011 - 09:37 AM

What kind of Vinegar did you guys use? Looks like just white vinegar but I bet some other's like rice, white wine or some infusions would be good too.
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#16 frydad4

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Posted 13 June 2011 - 11:47 AM

Just plain-ol white vinegar.
I'm sure it would be good with other vinegars. I see it as kind of a base recipe. I plan on adding garlic and red onions to my next batch, maybe some fresh dill.
 

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#17 RocketMan

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Posted 13 June 2011 - 04:41 PM

Man you just dont k iw how great the timing of this is. My daughter was in Hatti last week on a mission trip with the church and when she got back she was telling ma all about it and how we need to find a recipe for it.
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#18 kingjames488

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Posted 14 June 2011 - 02:37 AM

you had said the idea is to replenish the jar as it gets low, but I don't see any instructions on how to do so :/

you just add some of w.e its low on or what?

#19 Nova

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Posted 14 June 2011 - 02:46 AM

:drooling:

Boy o boy o boy yum yum!

#20 frydad4

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Posted 14 June 2011 - 07:10 AM

just throw some in, whatever looks low. No method to it.
shake it up and keep going! I just added some red onion and garlic to mine, with additional cabbage too and some more vinegar and salt.
 

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