The Best Compliment to Grilled Lamb
By Andrew Zimmern
What’s the best condiment for grilled meat? Haitian pikliz. This tangy, fiery relish combines cabbage, carrots, and scotch bonnet peppers in a bright vinegar brine that develops complex, funky flavors over time. It’s a common sight on Haitian tables, meant to balance the flavors of rich meats and fried foods.
Haitian Pikliz
Ingredients
- 2 cups thinly sliced green cabbage
- 1 medium onion, halved and thinly sliced
- 1 large carrot, peeled and coarsely grated
- 1 small green, red or yellow bell pepper, seeded and thinly sliced
- 2 scallions, thinly sliced
- 4 Scotch bonnet or habanero chiles, seeded and very thinly sliced
- 4 garlic cloves, finely chopped
- 1 1/4 teaspoons kosher salt
- 12 black peppercorns
- 4 whole cloves
- 1 1/2 cups cane vinegar or white vinegar
- Juice of 1 lime
Instructions
In a large mixing bowl, combine all of the vegetables with the, peppercorns and cloves. Mix well to combine and pack into a large quart jar with a tight fitting lid. Pour vinegar and lime juice over vegetables. Press down on vegetables if needed until they are completely submerged in liquid. Cover with lid and refrigerate for at least 3 days before opening. Stored covered in refrigerator, pikliz will last for at least 3 weeks, if not longer.
