Pikliz if you please

With being a family of tight pockets, we live a life satellite TV free. I know this isn't uncommon or completely backwards to the average person's existence but you do someday's feel a bit out of the current affairs loop. The three free channels that we can partially acquire through busted up bunny ears are jam packed with boring, brain melting unworldly nonsense. Generally to turn off the TV and get down on some husband and wife painting/crafting is easily our first choice but when you have spent your day with a racing mind and busy hands, zoning out one someone else's life adventures is elevated into pole position. 


Recently, in desperation to fill my mind with something other than New Zealand dramas or border patrol - I (quite possibly) illegally downloaded the most current season of Anthony Bourdain's No Reservations. I smashed two to three episodes a night and felt envy and delight with every mouthful of cultural delicacy Mr. Bourdain took. One of my all time favourite locations that he visited was Haiti. The most amazing looking food. It was all simple, basic but the ingredients that they used were jam packed with flavour and when put together with the right tasty buddies they absolutely hollered at you with deliciousness. One thing that they seemed to have with most every meal was Pikliz (pick-lee-z). Spicy pickled uncooked vegetables. So easy and as I can now vouch for them myself, so so amazing. 


Take half a cabbage - shred, two carrots - sliced how you desire, 1 onion - sliced, 6 garlic cloves - lightly crushed and peeled, 3+ habanero peppers (use more if you want it with super heat) - sliced in half, 10 peppercorns, 3 teaspoons salt. Get this all mixed up in a large bowl. Cram it all into a large jar(s) and fill with white vinegar - no heating required. Make sure to press down on the vegetables to make sure all the bits are covered. 

Once filled, chuck into the fridge for 24 hours before you consume. Have along side some dirty rice and slow roasted pork for optimal results.