Average: 5 (2 votes)
Active time
10 minutes
Total time
48 hours
Serves 8

1 ½ cup shredded cabbage

½ cup grated carrots

½ cup sliced red bell pepper

1 cup sliced onion

4 scotch bonnet peppers, sliced into quarters (or substitute other hot peppers)

1 ½ cup vinegar

Juice of one lime

1 teaspoon salt


  1. In a medium bowl, combine the cabbage, carrots, bell pepper, onion, and peppers until evenly distributed. 
  2. Add the vegetables to a 26-ounce glass jar. In a small bowl, whisk together the vinegar, lime juice, and salt. Pour the vinegar mixture into the jar. making sure the vegetables are completely covered in liquid. 
  3. Screw the lid of the jar on tight and give it a shake. Refrigerate the jar of vegetables for 48 hours before serving. 

Recipe contributed by Kelsey Lloyd


Calories: 35
Fat: 0g
Sodium: 400mg
Carbohydrate: 6g
Sugar: 3g
Fiber: 2g
Protein: 1g

Yield: Serves 8

How'd it Taste?

As a proud Haitian American, this recipe makes me so happy. Pikliz compliments fried foods, but is pretty much eaten with every meal. You'll definitely love it like we do!! Enjoy!
I love love love this! The scotch bonnets are a bit too hot for me so i use Walkerswood Jerk Sauce (about a Tbl but then really add more to taste) and i use white vinegar. As soon as the jar is empty i put more vegetables in. I do this twice and then start from scratch as the brine/pikliz loses its punch. I use as a snack.

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