Pikliz Recipe (Citrusy, Peppery, and Balanced, Makes 1 Quart)
Servings 10 servings
Calories: 95kcal
Ingredients
Vegetables
- 2 cups cabbage finely shredded (about ½ medium cabbage)
- 1 cup carrots finely shredded (about 2 medium carrots)
- ½ cup onion thinly sliced (about ½ medium onion)
- ½ cup red bell pepper thinly sliced (about 1 medium red bell pepper)
- ¼ cup parsley leaves roughly chopped
Liquid Seasoning
- 2 medium oranges juiced, about 1 cup
- 3 medium limes juiced, about ¾ cup
- ¾ cup cider vinegar
- ¾ cup white vinegar
- ½ cup honey
- 3 tablespoons scotch bonnet pepper sauce or finely minced fresh Scotch bonnet pepper
- 1 tablespoon ground black pepper
- 2 teaspoons kosher salt adjust to taste
Equipment
Instructions
- Prepare the Vegetables: In a large bowl, combine the finely shredded cabbage, carrots, thinly sliced onion, bell pepper, and parsley. Toss to mix evenly.
- Make the Pickling Liquid: In a small bowl, whisk together the orange juice, lime juice, apple cider vinegar, honey, Scotch bonnet pepper sauce, black pepper, and salt. Adjust the seasoning to your taste for the perfect balance of heat, tang, and sweetness.
- Combine and Marinate: Pour the citrusy pickling liquid over the vegetables and toss thoroughly to coat. Transfer the mixture to a clean quart-sized jar, pressing it down to pack tightly.
- Let it Rest: Let the pikliz sit at room temperature for 1–2 hours before serving to allow the flavors to meld. For a more intense flavor, refrigerate for at least 24 hours. *optional: for quick use marinate for no less than 30 minutes.
- Serve: Use as a spicy, tangy condiment for fried foods, grilled meats, or as a side dish to brighten any meal.
Notes
- For best results, the liquid should completely cover the shredded vegetables in your mason jars.
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Adding water is an option, but it depends on the recipe and your goals. Here's how to decide when to add water:
- Flavor Balance: If the current liquid is highly concentrated (e.g., very acidic or salty), adding water can help dilute the mixture while ensuring the vegetables are submerged.
- Volume Needs: If you only need a small amount of additional liquid to cover the vegetables, adding water is practical and won't overly dilute the flavor.
- Fermentation or Quick Pickling: If you're fermenting or making a quick-pickle recipe, adding water is standard as long as you maintain the correct ratio of vinegar, salt, and/or citrus to water for preservation.
Nutrition
Calories: 95kcal | Carbohydrates: 23g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 481mg | Potassium: 213mg | Fiber: 2g | Sugar: 19g | Vitamin A: 2626IU | Vitamin C: 44mg | Calcium: 38mg | Iron: 1mg
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