Picklese...You Have To Try This!!!
Posted 28 May 2011 - 12:03 PM
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.
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
6 Scotch bonnet peppers
2 cups thinly sliced or shredded cabbage
½ cup thinly sliced or shredded carrots
¼ cup thinly sliced or shredded onion
¼ cup green peas (frozen)
4 whole cloves
1 teaspoon salt (optional)
8 to 10 peppercorns (optional)
3 cups vinegar
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.
Posted 28 May 2011 - 12:18 PM
Posted 28 May 2011 - 12:46 PM
Posted 28 May 2011 - 01:34 PM
Posted 28 May 2011 - 02:54 PM
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.
Posted 10 June 2011 - 03:18 PM
Posted 10 June 2011 - 04:07 PM
Everyone should have a jar on hand.
Posted 11 June 2011 - 06:43 AM
Posted 12 June 2011 - 12:38 AM
Seriously though, that is impressive! ...even with its lack of thickness.................
"Don't gain the world and lose your soul, wisdom is better than silver and gold" -Bob Marley
Posted 12 June 2011 - 01:10 AM
Posted 12 June 2011 - 01:44 AM
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.
Posted 12 June 2011 - 02:08 PM
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
Posted 13 June 2011 - 09:37 AM
Posted 13 June 2011 - 11:47 AM
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.
Posted 13 June 2011 - 04:41 PM
Posted 14 June 2011 - 02:37 AM
you just add some of w.e its low on or what?
Posted 14 June 2011 - 02:46 AM
Boy o boy o boy yum yum!
Posted 14 June 2011 - 07:10 AM
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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