Haitian Pikliz




  • 4-6 scotch bonnet peppers sliced into strips
  • 2 cups thinly sliced cabbage or 2 cups shredded cabbage
  • 1/2 cup thinly sliced carrots or 1/2 cup shredded carrot
  • 1/4 cup thinly sliced onions or 1/4 cup shredded onion
  • 4 whole cloves
  • 1 teaspoon salt (optional)
  • 1/2 chicken bouillon cube or a sprinkling of maggi
  • Sprinkling of Keith Lorren's All Purpose Seasoning
  • black pepper to taste
  • 2 1/2 cups vinegar


  1. Place the peppers and the rest of the ingredients, with or without the salt and/or pepper, in a quart size jar; add the vinegar.
  2. Close jar tightly and let it sit at least 24-48 hours before serving.
  3. Once you commence using it, store in the refrigerator.