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Haitian Pikliz

A fiery, garlicky, vinegar-based Haitian hot pepper pickle that adds bold heat and tang to rice, beans, grilled meats, and more.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 32 servings
Course: Condiment
Cuisine: Haitian
Calories: 8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds fresh Scotch bonnet peppers whole or halved
  • 1 cup white vinegar or apple cider vinegar
  • 8 cloves garlic sliced thin
  • 1 tablespoon sea salt
  • 2 tablespoons peppercorns black or mixed
  • 4 whole cloves
  • 2 bay leaves
  • 1 teaspoon thyme fresh or dried
  • 1/2 cup water

Equipment

  • Sharp chef's knife
  • Cutting board
  • Glass jars with tight-fitting lids (quart-sized or larger)
  • Measuring cups and spoons
  • Vegetable peeler or small paring knife
  • Paper towels for cleaning jars

Method
 

  1. Rinse 2 pounds fresh Scotch bonnet peppers under cool running water and pat completely dry with paper towels to remove all surface moisture.
  2. Optionally leave peppers whole for milder, gradual heat or halve them lengthwise for faster, more intense flavor extraction.
  3. Thoroughly wash glass jars and lids with hot soapy water, rinse well, and dry completely to prevent contamination.
  4. Peel 8 cloves garlic and slice them into thin 1/8-inch pieces for even distribution in the brine.
  5. Layer peppers, sliced garlic, 2 tablespoons peppercorns, 4 whole cloves, 2 bay leaves, and 1 teaspoon thyme evenly in the prepared jars.
  6. In a measuring cup, combine 1 cup white vinegar, 1/2 cup water, and 1 tablespoon sea salt, stirring until the salt dissolves completely to form the brine.
  7. Pour the brine over the layered ingredients, ensuring all solids are fully submerged to prevent mold growth.
  8. Seal jars tightly and store at room temperature (about 70°F) away from direct sunlight for a minimum of 3 days before tasting; let ferment up to 2 weeks for best flavor.

Notes

Flavor improves dramatically after one week and peaks around two weeks of fermentation. After opening, keep refrigerated and use clean utensils to maintain quality.