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

frydad4

frydad4

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
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
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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bpiela said:
Laughing at myself, I made another jar, this time using the "lazy man" method.  No chopping for me.  I did include the other items such as peas, onions, peppercorns, garlic, etc, but this bagged stuff had me cracking up at how lame I can be.
 
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No worries ... I would do the same.
 
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Had extra everything on hand so had to give it a try.
 
Yesterdays batch, reused the 1/2 gallon pickle jar using Lemon Habaneros...but I forgot to use onion, didn't have peppercorns and added cauli flowerettes
 
Put up the two quarts this morning one with Red Bhut Jolokias and the other with Choc Moruga Scorps.
 
Again no peppercorns on hand but did add 1/2 tsp celery seed to each jar.
 
 
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Masher said:
Had extra everything on hand so had to give it a try.
 
Yesterdays batch, reused the 1/2 gallon pickle jar using Lemon Habaneros...but I forgot to use onion, didn't have peppercorns and added cauli flowerettes
 
Put up the two quarts this morning one with Red Bhut Jolokias and the other with Choc Moruga Scorps.
 
Again no peppercorns on hand but did add 1/2 tsp celery seed to each jar.
 
Click to expand...
 
 
Update:
Lemon Habs were good...Surprisingly a lot of sting/pain to my mouth...Tolerable, but not my favorite and not interested in another batch.
 
Chocolate Moruga, Pure Hell Fire, to intense to even enjoy...Will not use them again in this recipe...rather save for powders.
 
Red Bhut Jolokia, Excellent..just the right heat and fire, able to eat plain or as a topping, will do this one again and again.
 
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Masher said:
 
 
Update:
Lemon Habs were good...Surprisingly a lot of sting/pain to my mouth...Tolerable, but not my favorite and not interested in another batch.
 
Chocolate Moruga, Pure Hell Fire, to intense to even enjoy...Will not use them again in this recipe...rather save for powders.
 
Red Bhut Jolokia, Excellent..just the right heat and fire, able to eat plain or as a topping, will do this one again and again.
Click to expand...
Try it with Bonnets.
I'm lovin mine made with Bahama Goats
 
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I love it this recipe I can just taste the plethora of flavors. Has any of you who have made this already took it an extra stapes and blended them after a couple of weeks of "fermentation".
Maybe adding some Clamata olive and then some olive oil then bang super hot sandwich spreads.
 
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Try a Chinese style sometime. Its more of a sweet pickle brine with ginger and just a few chili peppers. There are tons of recipes for it online.
 
I prefer to use Taiwanese cabbage but its usually made with nappa. I like the Taiwanese cabbage better cause it seems to keep better. I also sweat my cabbage first in a mix of sugar and salt for a hour. Then quickly rinse the cabbage and squeeze out the excess water. Mix the wilted cabbage with some carrots and radish shreds. Add a little garlic and fresh ginger to the bottom of the jar. Toasted sichuan peppercorns are nice to. If you like more ginger flavor add it to the brine while its cooking.
 
Pack your cabbage into the jar and top off with hot brine. Let it set in the fridge a few days.
 
I used turmeric and rice wine vinegar in this batch. Radish is really good in this. It turns out tasting like Korean DanMuji. Sometimes i make it with just daikon or Korean radish.
 
Side by side with my kimchi
PickledCabbage_zpskuse2zdo.jpg

 
 
 
 
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MikeUSMC said:
I've gotta get around to fermenting a batch one of these days :)
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BOOM.
IMG_4843.JPG


Fermented Picklese- started 7/26/17

(Forgot to add red onion :doh: )
-Regular and Purple cabbage (roughly 1/3 head of each)
-(roughly) 1 cup of carrot matchsticks
-7oz diced Scotch Bonnets
-1 Red Bell Pepper
-1/2 head garlic (minced)
-1 cup frozen peas
-1 cup agave nectar
-1/4 cup multicolored peppercorns
-2 teaspoons pink sea salt
-4g probiotics powder starter
-Moscato wine brine

*Most measurements were just eyeballed

(Is the cabbage weight on top a little redundant? :rofl: )
 
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Cheaters version of Danmuji aka Korean sweet pickled daikon. Mine is a mix of Korean and Chinese
 
Rice wine vinegar
Sugar
Salt
Turmeric for color.
Candied ginger
Peppercorns and sichuan peppercorns.
 
Weep the sliced daikon in salt and sugar. Remove liquid and stain with turmeric.
Make a basic sweet pickle brine but use rice wine vinegar.
Toss some ginger, black peppercorns and sichuan peppercorns in the bottom or a jar.
A couple dried chiles too (optional)
Give the prepared daikon a quick rinse and squeeze out excess liquid. Pack them in the jar and cover with hot sweet pickle brine. They will be ready within a week.
73XNwC8.jpg

 
 
 
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Is that the same pickled daikon used in vegetarian sushi occasionally? I love that stuff!

ShowMeDaSauce said:
Cheaters version of Danmuji aka Korean sweet pickled daikon. Mine is a mix of Korean and Chinese
 
Rice wine vinegar
Sugar
Salt
Turmeric for color.
Candied ginger
Peppercorns and sichuan peppercorns.
 
Weep the sliced daikon in salt and sugar. Remove liquid and stain with turmeric.
Make a basic sweet pickle brine but use rice wine vinegar.
Toss some ginger, black peppercorns and sichuan peppercorns in the bottom or a jar.
A couple dried chiles too (optional)
Give the prepared daikon a quick rinse and squeeze out excess liquid. Pack them in the jar and cover with hot sweet pickle brine. They will be ready within a week.
73XNwC8.jpg

 
 
Click to expand...
 
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Yes it is but the real thing is better for gimbap. (Korean sushi) Normally it is fermented with some rice bran which gives it a distinct flavor. The radish is also left out to dry for awhile before fermenting until it bends which gives it a different texture.
 
Monday im going to the Korean market and i will look for the right ingredients to make the authentic version. Mainly dried gardenia fruit for the color. It takes at least a month to make it the right way.
 
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Wow, this keeps popping up year after year! Proof positive it's a winner.
 
Most of us including the OP (FD4) have decided that the peas kind of get lost in there leaving them out doesn't really detract at all from the recipe.
 
Just a FYI... enjoy!
 
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