Haitian Pikliz Slaw (veg,gf) Recipe

Preparation

1. 1

   Prepare the Vegetables

   Shred the white cabbage and carrots using a mandoline or a sharp knife. Slice the onion thinly and chop the red bell pepper into strips. Mince the garlic.

2. 2

   Combine the Vegetables

   In a large bowl, combine the shredded cabbage, carrots, onion, red bell pepper, and minced garlic. Mix well to combine.

3. 3

   Prepare the Brine

   In a pot, combine the vinegar, water, salt, and black peppercorns. Bring the mixture to a boil over medium heat, stirring until the salt dissolves.

4. 4

   Add the Spice

   Slice the scotch bonnet pepper in half (retain seeds for extra heat) and add it to the brine. Allow the brine to boil for another 2 minutes.

5. 5

   Combine and Store

   Pour the hot brine over the vegetable mixture in the bowl. Stir to ensure all vegetables are coated. Transfer the mixture to a glass jar or airtight container and let it cool to room temperature.

6. 6

   Refrigerate

   Once cooled, seal the jar and refrigerate for at least 24 hours before serving to allow the flavors to develop.