- 6-10 scotch bonnet peppers, cut into rings (take precautions handling these peppers. I use a knife and fork, but disposable gloves also work.)
- 1 large carrot grated
- ¼ white or green cabbage, grated
- ½ green bell pepper julienned
- 1-1.5 pints (½ – ¾ liter) white vinegar
- 10 black peppercorns
- 6 allspice berries
- In a large jar or other sealable container, combine all ingredients and stir well.
- Allow to steep for at least 36 hours before use, best after about a week.
- Enjoy with all Haitian foods, but it’s especially good cutting through the richness of griyot.
- Note: you can add more carrot or cabbage (and peppers) and vinegar to the piklis as you use it, so it becomes kind of a living thing, with slightly different ratios of vegetables and sometimes more or less spicy than others.Store in refrigerator.