Pikliz

{{Short description|Haitian condiment}}

{{Infobox prepared food

| name = Pikliz

| image = Haitian Pikliz.jpg

| caption = Pikliz

| alternate_name = Picklese, Pickled scotch bonnet peppers, Haitian kimchi, Haitian slaw{{cite book|url=https://books.google.com/books?id=FWKxatrLCjYC&pg=PA461 |title=The Barbecue! Bible |editor=Raichlen, Steven |year=2008 |page=461 |isbn= 9780761149446 |accessdate=22 May 2017}}{{cite news|url=https://www.wlrn.org/post/pikliz-spicy-haitian-condiment-gets-lot-love-south-floridas-food-scene#stream/0|work=WLRN|location=Miami, Fl.|date=January 23, 2020|title=Pikliz: A Spicy Haitian Condiment Gets A Lot of Love In South Florida's Food Scene|last=Green|first=Nadege}}

| country = Haiti

| region =

| creator =

| course =

| type = Condiment

| served =

| main_ingredient = Scotch bonnet peppers, carrots, onions, bell peppers, vinegar

| variations =

| calories =

| other =

}}

Pikliz is a picklied condiment in Haitian cuisine. It can be eaten fresh or fermented for taste and health benefit. pikliz (pronounced PEE-kleez) can be understood based on the word pickle and the French word piquer (meaning to sting){{cite journal |last1=Louis-Jean |first1=James |last2=Sanon |first2=Debbie |last3=Louis-Jean |first3=Kevin |last4=Sanon |first4=Nicole |last5=Stvil Louis-Jean |first5=Ruthonce |last6=Thomas |first6=Michelle Luvy |title=Valorization of pikliz: a spicy meal garnishment in Haitian cuisine |journal=Journal of Ethnic Foods |date=9 April 2021 |volume=8 |issue=1 |article-number=1 |doi=10.1186/s42779-021-00077-5 |doi-access=free |ref=Valorization of pikliz: Haitian cuisine |issn=2352-6181}}

The base ingredients:

:cabbage,

:carrots,

:bell peppers,

:garlic,

:onion,

:Scotch bonnet peppers.{{cite web | last=Clark | first=Melissa | title=Haitian Griot Is a Postcard From the Caribbean | website=The New York Times | date=2015-03-06 | url=https://www.nytimes.com/2015/03/11/dining/haitian-griot-is-a-postcard-from-the-caribbean.html?nytmobile=0 | accessdate=2017-04-09}}{{cite book|author=Mirta Yurnet-Thomas|title=A Taste of Haiti|url=https://books.google.com/books?id=giQaoQz8N0AC&pg=PA46|date=1 August 2003|publisher=Hippocrene Books|isbn=978-0-7818-0998-6|pages=46}}{{cite book|author=Michael R. Hall|title=Historical Dictionary of Haiti|url=https://books.google.com/books?id=2mJB8hZzjxIC&pg=PA74|date=12 January 2012|publisher=Scarecrow Press|isbn=978-0-8108-7549-4|pages=74}}

:Pickled in white vinegar and/or citrus juice.

The spicy dish is very commonly served on the table along with other dishes to enhance the flavor. It is useful as a side condiment for fritay or fried foods such as griot (fried pork), tassot (fried beef), or bannann peze (fried plantains) and enhancing rice and beans.{{cite web | last=Wharton | first=Rachel | title=Pikliz: In a Jar, a Taste of Haiti | website=Edible Brooklyn | date=2014-09-22 | url=http://www.ediblebrooklyn.com/2014/pikliz/ | accessdate=2017-04-09}}

Also known simply as piment la kay. It has traditionally been produced at the household level but it is increasingly produced industrially as the number of Haitians living abroad also increases.{{cite journal | last1=Louis-Jean | first1=James | last2=Sanon | first2=Debbie | last3=Louis-Jean | first3=Kevin | last4=Sanon | first4=Nicole | last5=Stvil Louis-Jean | first5=Ruthonce | last6=Thomas | first6=Michelle Luvy | title=Valorization of pikliz: a spicy meal garnishment in Haitian cuisine | journal=Journal of Ethnic Foods | publisher=Springer Science and Business Media LLC | volume=8 | issue=1 | date=2021-04-09 | issn=2352-6181 | doi=10.1186/s42779-021-00077-5 | article-number=1 | doi-access=free }}