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Picklese (Picklize)

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  • Picklese (Picklize)

    When I lived in the Caribbean I used to spend many a late night at a Jerk Pork stand.
    One of my favorite places always had a bottle of pickled scotch bonnet peppers on the table along with a spicy "pickapeppa" type home made sauce.

    This is a recipe that is similar. It comes from Haiti. Sort of like a crazy spicy coleslaw.

    I love spicy foods but not just of the sake of being spicy. It has to have the flavor to match the spice.

    2 cups shredded cabbage
    1 large carrot, shredded
    1 cup bell pepper, julienne
    1 medium onion, julienne
    2 green onions, sliced
    10 scotch bonnet peppers, sliced thinly
    4 cloves garlic, chopped
    1 teaspoon salt
    15 whole peppercorns
    white vinegar
    juice of 2 limes
    4 whole cloves

    Mix all of the ingredients except the vinegar.
    Put in mason jars. Fill the jars almost to the top.
    Add vinegar to the jars until the vegetables are covered.

    You can eat this right away but it gets better over time.
    Keeps for several weeks refrigerated.

    “If you are afraid of butter, use cream.”
    – Julia Child

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