Pikliz
Prep. Time:
15 mins
Baking Time:
Total Time:
Serves:
Enough for a family for a week, or a pot luck for a day
I first saw Gregory Gourdet, renowned Portland chef, introducing Pikliz on Top Chef and I've loved it ever since. It's quick and easy to make and just keeps getting better. This is a 'pot luck' size version that is worth making and storing.
Ingredients
half cup white vinegar
half cup apple cider vinegar
1 cup water
2 tsp salt
2 tbsp caster sugar
1 cabbage, finely sliced
1 carrot, cut into thin matchsticks
1 lime
4 garlic cloves, crushed
1 red onion, finely sliced
1 Scotch bonnet chilli
3 sprigs of fresh thyme
Instructions
Whisk the salt, sugar, water and vinegars together and set aside. Place the rest of the ingredients in a sterilized container, then pour over the liquid and cover.
Leave in the fridge for at least a few hours, but ideally overnight. The longer you leave the vegetables to pickle, the more mature the flavor – a few days is recommended
