HAITIAN IN A JAR~PIKLIZ~A TASTE OF THE ISLANDS

OHHHHHHHHHHHH MYYYYYYYYYYYYYYYYY!!!  OH MY!

Oh yeah, girl (Miss Natalie), I am so stealing Red's words.  By the way, Natalie is like this awesome Yankee girl that has a touch of Southern about her.  She fits right into this crowd 'round here.

If you have not figured it out, I love a good story.  Which I am sure goes back to my daddy.  He could tell a good one.  One day I might try to post one of his favorite story he use to tell us.  But.... in the meantime.

Who has ever heard of Pikliz? I mean let's think about this.  I am from a small rural area.  Pretty sure no one here has heard of this delectable dish.  Same goes for where I live now.  I do not live in a large city.  I just happened on this awesome site a few years back.  I have no clue what I was searching for but oh goodness does this dude have a great blog.  I do remember that summer we had our first crop of Scotch Bonnet peppers..... That is all ya get for now....

Gather your ingredients.  Cabbage, onion, peppercorns, cloves, scotch bonnet peppers, bell peppers, carrots, and garlic.  You can also use spring onions.

Shred, slice, dice, and mince your ingredients.  

Add everything to a bowl and juice your lime.  

Mix all the ingredients together.

Add everything to a jar, along with salt, lime juice, and apple cider vinegar.

Pikliz

Ingredients 

• 3 cups shredded cabbage
• 2 carrots shredded
• 3 mini bell peppers, orange, red, and yellow sliced thin
• 1 onion sliced thin
• 2 scallions thin sliced
• 3 scotch bonnet peppers sliced thin
• 4 to 6 garlic cloves minced
• 1 teaspoon kosher or sea salt
• 12 peppercorns
• 4 whole cloves
• 1 lime juiced
• Vinegar to fill the jar

Directions

• Shred cabbage and carrots.  Mince garlic.  Slice scotch bonnet peppers, bell peppers, and onion.  Mince garlic.  
• Add vegetables to a bowl and mix well.  Put in peppercorns and whole cloves and mix again.
• Add vegetable mix to a jar and add lime juice, salt, and enough vinegar to cover the mixture.  Add a lid and shake well to combine. 
• Allow to sit for at least 5 days.  Since it has vinegar you can keep it on the counter or store it in the fridge.

This recipe is one that is better the longer you can wait to open it.  The heat fo the scotch bonnet peppers makes this a hot and spicy style kraut.  

Here is one of our scotch bonnet pepper plants.  Last fall we had a lot of wind and it blew one of the branches of the plant off.  Scott stuck it in a jar and lo and behold it thrived.  This picture was taken a week or so back.  You can see a small bud that is a pepper growing and a flower.  It is amazing that it is growing in a jar of water.  We did not add anything to the water to help it develop roots.  

Here are a few scotch bonnet pepper pods.  

Here is our pepper plant from last year.

This is a really delicious recipe.  I hope some of you will try it out and let me have some feedback.  

ENJOY!!