A fiery, crunchy Haitian pickled slaw of cabbage, carrot and Scotch bonnet steeped in vinegar. The condiment that sits on every Haitian table, spooned onto griot, rice and almost everything fried.
Combine the vegetables
In a large bowl, toss together the shredded cabbage, carrots, onion, Scotch bonnet and shallot.
Pack into a jar
Pack the vegetable mixture firmly into a clean glass jar along with the whole cloves.
Cover with vinegar
Pour the white vinegar and salt over the vegetables until fully submerged, then seal the jar.
Let it pickle
Leave the jar at room temperature to pickle before serving, tasting after a day for sharpness.
Serve as a condiment
Spoon the pikliz over griot, fried plantain or rice as a sharp, spicy topping.
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