Hot Haitian Pikliz (pronounced “PEEK-leez”) are an unusual condiment to find on any American table, but for maker Blonde, they’re a household staple. As you ease your way into the cuisine, you’ll find that there are myriad ways to apply the tangy, spicy relish-slash-kraut, but the best ways tend to showcase those bold flavors with little else to cover them up. Here, the combination of brine oysters with a touch of vinegar-based heat is all it’ll take to convince you that The Craic and Blonde Hot Haitian Pikliz aren’t just for Haitian meals—they’re here to stay!
- 12-15 WiAnno Oysters, shucked
- Bunch of dill, to serve
- The Craic and Blonde Hot Haitian Pikliz, to serve.
- Fill a shallow serving dish/tray with crushed ice.
- Place the shucked oysters meat-side up on top of the ice, and scatter sprigs of dill between the oysters.
- Use the jar of The Craic and Blonde Hot Haitian Pikliz to create a nest in the center of the ice. Place the jar inside to keep the contents cold.
- To serve, top the oysters with The Craic and Blonde Hot Haitian Pikliz, to taste. Add dill, if desired.
Originally posted on Hatchery.