Pikliz is Haiti's table condiment — cabbage, carrot, and scotch bonnet packed tight in sour-orange or vinegar until it's crunchy, fiery, and bracingly acidic. It cuts through fried pork (griot), plantains, and rice like nothing else. These are Haitian and Haitian-American makers doing it by hand, plus the epis and cremas that round out the pantry.
Published July 2026 · Updated 7 Jul 2026
A small Black family-owned business making pikliz from a recipe entrusted to them by a Haitian family in Florida, perfected under Mama Clervil's guidance. Cabbage, carrot, onion, and habanero brightened with orange, grapefruit, lime, and lemon juice in a 16 oz glass jar. Sells out and restocks — worth the wait.
Why it isn't on AmazonA recipe handed down from one Haitian family and made in small batches is a specific person's pikliz, not a factory approximation of 'spicy slaw.'
See it at Food with Roots →A Haitian maker that started in a home kitchen, sourcing from organic farms and grinding by hand, now shipping pikliz plus the two other Haitian essentials: epis (the green seasoning base) and creating a proper cremas. Their pikliz uses cabbage, peppers, vinegar, and apple cider. Shipped fresh nationwide.
Why it isn't on AmazonGetting pikliz, epis, and cremas from one Haitian kitchen means the whole flavor system matches — the seasoning base and the condiment came from the same hands.
See it at LeGouté Natural Spice →Pikliz built the traditional way with both scotch bonnet and habanero, plus bell pepper, onion, whole cloves, and sour orange for that authentic Haitian acidity. Crunchy, vivid, and properly hot. A faithful jarred version of the real thing.
Why it isn't on AmazonSour orange and whole cloves are the details a mass 'hot pickle' skips — they're what make pikliz taste Haitian rather than generically pickled.
See it at Perfect Blends →A Haitian maker offering an organic pikliz among its seasoning line, leaning on clean, organic vegetables and peppers. The option when you want the fiery Haitian condiment made with organic produce. A small Haitian pantry brand.
Why it isn't on AmazonAn organic-produce pikliz from a Haitian brand is a small-batch choice a commodity condiment maker has no reason to bother with.
See it at Le Bon Gout Seasoning →This seat's open on purpose — we won't pad the list to hit a number. If you ship real pikliz & haitian condiments direct, it's earned, not sold.
Add your brand →Pikliz (pronounced 'pick-leez') is a Haitian pickled condiment of thinly sliced cabbage, carrot, onion, and scotch bonnet steeped in sour orange, lime, or vinegar until fiery and sour. You spoon it — draining a little brine — over fried food: griot (fried pork), tassot, fried plantains, rice and beans, or grilled meat. It's a condiment, not a salad, so a forkful cuts the richness of a whole plate.
Genuinely hot — scotch bonnet is the whole point — but the acidity balances it, so it reads bright and sharp rather than just burning. The heat also builds the longer the jar sits, as the peppers steep. Start with a small amount and let the vinegar and crunch do their job alongside the fire.
Epis is the Haitian green seasoning base — a blend of herbs, peppers, garlic, and citrus blended into a paste that starts nearly every savory Haitian dish, like a Caribbean sofrito. Cremas (kremas) is the rich, sweet Haitian coconut cocktail traditionally poured at celebrations. Both come from the same makers who do pikliz, so you can stock the whole pantry at once.
Refrigerated, a jar keeps for weeks to a couple of months — the vinegar and salt preserve it, and many people think it improves after a few days as the flavors marry and the heat deepens. Keep the vegetables submerged in the brine and use a clean utensil. If it ever smells off rather than sharp-and-sour, toss it.
Make or grow real pikliz & haitian condiments and think you belong here? Tell us → — features are on merit, never for sale.
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