After I made Banane Peze and Sauce Pois a few months ago, I said I would be giving you some more Haitian recipes to represent that half of me that is virtually not represented at all on this blog. To that end, before I can get to some of the delicious food recipes, I am showing you this basic condiment that is used on just about everything we eat.
A jar of picklese is found in the kitchen cabinet of every Haitian household. The vinegar preserves the vegetables so that it is not necessary to refrigerate it.
6 Scotch Bonnet peppers, stems removed and quartered
12 black peppercorms
3 cups white vinegar
3/4 cup cabbage, shredded
1/2 large carrot, sliced
1/2 bell pepper, cut into strips
Place all ingredients in a glass jar.
After 48 hours, your picklese is ready. The vinegar will soften the vegetables. The vinegar will also be very spicy at this point. About 1/4 teaspoon and maybe a piece of pickled vegetable or two is used on an entire plate of food when the picklese is first made.
It can be stored in the kitchen cabinet for several months. The vinegar will continue to get stronger as the months go by and you will continually need to use less and less so that a few drops for a plate of food is all that is needed a few months later.
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