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5 from 1 vote

Pikliz Recipe

Haitian Pikliz is a condiment served alongside most food in Haitian cuisine. It is made by pickling cabbage, carrots, and spicy peppers together.
Course condiment, Side Dish
Cuisine Haitian
Prep Time 15 minutes
Resting Time 2 days
Total Time 2 days 15 minutes
Servings 12 servings
Calories 18kcal


  • 2 Large or 4 Small Mason Jars (with lids)
  • Mixing Bowl
  • Plastic Gloves (for cutting peppers)


  • 2 cups Cabbage shredded
  • 1 large carrot peeled and shredded
  • ½ medium yellow onion thinly sliced
  • 1 bell pepper (usually red, but I used orange) thinly sliced
  • 2 Habanero Peppers can also use scotch bonnet if you can find them
  • ½ tsp Salt
  • ¼ tsp Ground Black Pepper
  • 2 cups Distilled White Vinegar or enough to cover the vegetables in the jar


  • In a large bowl, combine the cabbage, carrots, yellow onion, bell pepper, habanero peppers, salt, and pepper. Wear gloves and use your hands to mix all of the ingredients together.
  • Pack the mixture into mason jars (2 large or 4 small mason jars). Pour white vinegar into each jar over the vegetables to fill the jar. Secure the lid. Store in the fridge for at least 3 days before eating.


Recipe copyright The Foreign Fork. For educational or personal use only. 
  • Cabbage: Buy a head of cabbage and use a knife to slice it. You can also buy pre-shredded cabbage if you prefer. 
  • Carrots: I recommend buying a full-sized carrot, and using a cheese grater to shred it into thin pieces. I do not recommend buying pre-cut matchstick carrots, as it will change the texture.
  • Peppers: Scotch bonnet peppers are more popular in this recipe. They can be hard to find in American grocery stores, so you can also substitute habanero peppers.You can also substitute Scotch Bonnet Pepper Sauce.  
  • Allow your Pikliz Recipe to sit in the fridge or on the counter for at least 2-3 days before enjoying it (for best results). You can eat your Pikliz right away, but allowing the vegetables to soak in the vinegar for a while will produce better taste. 
  • Use gloves when cutting your peppers and avoid touching your face after cooking! You don’t want to burn your skin or your eyes. 
  • Remove the seeds from the habanero peppers if you want a less spicy pikliz. 
  • Some recipes call for adding lime juice. You can add a few tablespoons of lime juice if you prefer!


Calories: 18kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 104mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1187IU | Vitamin C: 20mg | Calcium: 11mg | Iron: 1mg