Equipment
Ingredients
Root Vegetables
- 150 g sweet potato, peeled and coarsely grated
- 100 g radish, cut into fine matchsticks
- 100 g turnip, peeled and cut into fine matchsticks
- 50 g red onion, thinly sliced
Aromatics & Dressing
- 1 serrano chile, finely minced
- 2 garlic, minced
- 60 ml apple cider vinegar
- 1 lime, juiced
- 15 g honey
- 2 g dried oregano
- 5 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 21 kcal
- Protein
- 0 g
- Carbohydrates
- 5 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 164 mg
- Saturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 85 mg
- Calcium
- 13 mg
- Iron
- 0.2 mg
- Magnesium
- 6 mg
- Phosphorus
- 12 mg
- Zinc
- 0.1 mg
- Vitamin A
- 82 mcg
- Vitamin C
- 4 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 6 mcg
- Water
- 30 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the vegetables by coarsely grating the sweet potato and cutting the radishes, turnip, and red onion into fine julienne or matchsticks. Place them all into a large mixing bowl.
In a separate small bowl, combine the apple cider vinegar, fresh lime juice, honey, dried oregano, kosher salt, minced garlic, and minced serrano chile. Whisk vigorously until the honey and salt are completely dissolved into the liquid.
Pour the acidic dressing over the prepared root vegetables. Toss thoroughly to ensure all the vegetables are evenly coated with the pickling liquid.
Transfer the mixture to a clean glass jar. Press down firmly to submerge the vegetables as much as possible in the liquid. Let it rest at room temperature, around 21 degrees C or 70 degrees F, for at least 2 hours to allow the flavors to meld and the vegetables to lightly pickle.
Chef's Notes
- Raw sweet potato is perfectly safe and delicious to eat, offering a crunchy texture similar to carrots. The acid in the vinegar and lime juice acts to gently break down the fibers while preventing the potato from oxidizing and turning brown.
- If you want a more authentic Haitian heat profile, substitute the serrano chile with half of a Scotch bonnet or habanero pepper, finely minced.
- To maximize the vibrant colors, use radishes with bright red skins and ensure the red onions are mixed well; their pigments will bleed slightly into the pickling liquid, turning it a beautiful pale pink.
- Always press the vegetables down firmly into the jar. While the liquid may not seem like enough initially, the salt and acid will draw moisture out of the root vegetables, creating enough brine to cover them within a few hours.
Storage
Refrigerator: 2 weeks — Flavor continues to develop over time. Keep vegetables submerged in the pickling liquid.
Troubleshooting
Vegetables turn mushy instead of staying crisp
Cause: Vegetables were grated too finely or left at warm room temperature for too long
Fix: Cannot be fixed
Prevention: Use the coarse side of a box grater and ensure matchsticks are not excessively thin. Refrigerate promptly after the initial resting period.
Relish is overwhelmingly spicy
Cause: Serrano chile was exceptionally hot or seeds were included
Fix: Add more grated sweet potato and an extra pinch of honey to balance the heat.
Prevention: Always remove the ribs and seeds of the chile before mincing for a milder flavor.
Cultural Context
This relish is a diasporic adaptation of Pikliz, the fiery pickled cabbage and carrot slaw that acts as a cornerstone of Haitian cuisine. Traditionally served alongside rich meats like griot (fried pork) to cut through the fat, this version utilizes earthy root vegetables and sweet potatoes. It brings a bright, Caribbean-inspired acidity to holiday tables, making it an excellent, vibrant side dish for Juneteenth or Kwanzaa celebrations.
