Pikliz Haitian Spicy Pickled Slaw with Cocoa Vinegar

Serves: 10

Prep time: 20 mins

Cook time: Marinating: 4–5 days

Total time: 40 mins hands-on

Dietary:

Meal type: Side, Condiment

Misc:

Occasion: BBQ, Street Food, Caribbean Feast

Author: dghchocolatier

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Ingredients

  • 180 g shredded white cabbage
  • 6 Scotch bonnet peppers, thinly sliced (adjust to taste)
  • 180 g assorted coloured bell peppers, thinly sliced
  • 1 white onion, finely sliced
  • 1 large carrot, grated
  • 2 spring oinions, finely sliced
  • 12 black peppercorns
  • 6 g sea Salt
  • 4 cloves garlic, minced
  • 480 ml distilled white vinegar (or cocoa vinegar for depth and aroma)
  • Juice of ½ lime

Method

1. Prepare the vegetables
In a large bowl, combine the cabbage, Scotch bonnets, bell peppers, onion, carrot, and spring onions.

2. Season and mix
Add the peppercorns, sea salt, and minced garlic. Squeeze over the lime juice and toss thoroughly with clean hands or tongs to distribute evenly.

3. Pack and pickle
Transfer the mixture into a sterilised glass jar, pressing it down lightly. Pour in enough cocoa vinegar (or white vinegar) to cover completely.

4. Ferment and store
Seal the jar and leave it at room temperature for 4–5 days to marinate and develop flavour. Once ready, refrigerate to slow fermentation.

5. Serve
Enjoy as a fiery side for grilled meats, BBQs, rice and beans, soups, or anywhere you want a bright, spicy kick.

Chef’s Tip

For a milder Pikliz, remove the seeds from the Scotch bonnets or replace half with milder chillies.

Using cocoa vinegar adds a subtle fruity depth that pairs beautifully with roasted meats or jerk dishes.

Interesting Fact

Pikliz is Haiti’s national condiment a symbol of balance between fire and freshness.

Traditionally made with sour orange or white vinegar, this version with cocoa vinegar gives a nod to Haiti’s rich cacao heritage.

Shelf Life & Storage

Once opened, keep refrigerated for up to 2 months. The flavour intensifies as it ages.

Serving Suggestions

Serve alongside jerk chicken, grilled pork, or fried plantains, aspoonful on tacos or burgers adds a Caribbean twist.