I love everything with a little bit of hot pepper. I will fearlessly bite into a jalapeno for example,  as I enjoy the” taste” of the hot juice that comes out of it. I just can’t have enough of that hot spicy feeling in my mouth. Did you know that actually ” Spicy ” is not  a taste? Unlike the basic ones ( Sweet, Sour, Bitter, Salty, Umami) , ” Spicy” is actually PAIN.  You would think that the signals/warnings of the nociceptors and thermoreceptors (chemestesis) in your mouth would make you stay away from anything spicy but trust me, after trying my PIKLIZ recipe, you might become a little masochist.

But enough of my Bio, here’ s the recipe.

N.B. I chose not to put any measurements in this recipe because it really depends on your preferences.


  • carrots
  • cabbage
  • red onions
  • Scotch Bonnet peppers (I’d say 5 or 6 or more . It all depends on how spicy you want it to be)
  • White Vinegar (You need enough to fill your container half way)
  • Shallots
  • Maggi or Adobo


  1. Shred your carrots, onions, shallots and cabbage into thin strips
  2. In another container, crush your Scotch Bonnet peppers.
    Add your vinegar, Crush your cubes of maggi or sprinkle Adobo in the mix.
    Mix very well, you can also add some black pepper if you wish
  3. Pour your liquid mix into your vegetables and make sure that your container is at least half full with vinegar. The vegetables will start “sweating” and might release enough liquid that could cover them all. Do not discard of your scotch bonnet peppers.  Leave them in the mix 😉

And that’s about it. You should taste the PIKLIZ mix to try to see if it suits you. More spiciness? More veggies? More vinegar? Speaking of vinegar, the PIKLIZ does not really have an expiration date. It could last you the whole year. Depending on how much you have in your container. Simply refrigerate and serve with almost anything.

In Haiti, it’s mainly served with fried plantains and griot/ tassot etc.
I love mixing it in my rice or simply eat it in a hotdog bun. Trust me, it tastes way better than relish.

Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

4 thoughts on “Pikliz

  1. Do you ever put whole cloves in it? I find them when we have Haitian food, and I put them in mine, but I cannot really tell if they release their flavor. Maybe they should be toasted first, or use hot vinegar like pickling? Any ideas?

  2. I use less vinegar…add some sour orange and lime juice and then some salt(keep the maggi). Tastes just like Fermathe pickliz which is a fresh made pikliz rather than jarred pikliz. Frere Joel says bon bagay!

  3. I recently started putting the scotch bonnet paper, the vinegar and the Maggi in a blender and blend them together. Then I pour it in the cabbage which is more convenient for there’s no little piece of scotch bonnet paper in the pikliz when it’s time to eat it. I also buy the shredded cabbage they use to make Cole slaw since it’s easier to use.

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