Traditional Haitian Pikliz
Cabbage, carrots and onions cut thin, scotch bonnet for heat, and vinegar given time to do its work. The jar that belongs next to griot, fried plantain and rice.
Our story
A flavor we still can't explain
Fay grew up around a pot that was always going and a jar of pikliz that was never full for long. What started as a family recipe turned into something of her own — the Vinigratte, built on pickled onion and peppers of every color, spiced in a way nobody in the family has ever managed to write down properly.
Nothing here is made ahead in bulk. Peppers get sorted by hand, onions cut thin, and every jar rests until the brine is right.
Peppers first
Scotch bonnets and bird peppers, picked for color and heat.
Fresh Ingredients
Vegetables, vinegar, herbs and spice. That's the whole list.
