If you don't know me already, I am truly a fan of pikliz. My original recipe, using traditional green cabbage can be found "here". By all means, my original version is not the "traditional" way of Haitian Pikliz but it's my "quick and easy" way.
In general, I enjoy cabbage many different ways such as sauteed and in soups. I bought purple cabbage to saute and since I had some left over, I thought to myself, why not make pikliz out of the rest? Just for fun, I did just that and thought I might as well share it with you all.
There is nothing drastically different in the process of making this other than that the cabbage is purple. Also, since I'm not using pre-packaged cabbage, I'll be slicing everything by hand. I figured it was just a fun twist to what we already know and love. I hope you enjoy and try a purple substitution on your next pikliz.
1. Cut a small purple cabbage into quarters.
2. Cut off the hard stem in the center and discard. Then, proceed to slice the cabbage into thin strips. As you go through the cabbage, remove any large or fibrous pieces that are too thick to eat (thick white parts). You also have the option of shredding the cabbage in the same manner the carrots will be shredded below for a finer texture.
4. Peel and rinse off a thick carrot. Cut off the ends then use a grater (largest side) to shred the carrot. Set shredded carrots aside.
5. Peel, rinse, and thinly slice about half of a red onion. Set sliced onions aside.
6. Juice about 3 - 4 limes and set the juice aside. It is helpful to roll the lime back and forth on a hard surface in order to produce more juice before cutting into it.
7. Drain the cabbage well. Place it into a bowl with the sliced onions and shredded carrots. Mix the ingredients together and place into a large jar of your choice.
8. In a small blender, add in the lime juice, 1/2 - 1 tbsp of salt, 1/2 cup of vinegar, and your preferred amount of hot pepper (scotch bonnet or habanero). Blend until smooth. *Fresh peppers is always best but because it is winter time when I prepared this, I used peppers from my "Piman Bouk". Also, if you want to skip the blending process, just finely slice/dice fresh hot peppers and mix everything in (which is generally the traditional way).
9. Pour the blended juice into the jar. Fill the remaining space with extra vinegar if needed. Seal and shake to combine. After a few minutes, taste for salt and/or heat to which you may adjust accordingly to your preference. Another option is to add the ingredients directly into the bowl and go from there if you don't have or want to use a jar.
Serve this Purple Pikliz in the same way you would serve traditional pikliz, any way you want! Options to pair with it include "Griot", "Bannann Peze", on top of rice, as a relish on your hotdog, "Haitian Marinad", among many others. Hope you enjoy this fun twist!
Posted January 3rd, 2020
If you've haven't seen it yet, check out the video recipe of my original Pikliz on YouTube below:
Do you like Pikliz? Would you try Purple Pikliz?
Let me know and comment below!
Let me know and comment below!