Pickled Scotch Bonnet

Name: Pickled Scotch Bonnet
Cuisine: Caribbean
Ingredients: 4 whole fresh scotch bonnet peppers; 1 whole small onion, thinly sliced; 4 whole garlic cloves, smashed; 8 whole pimento seeds (allspice); 1 whole bell pepper, sliced; 1 whole carrot, chopped; 1 tsp black peppercorns; 4 sprigs thyme; 1.5 cups white vinegar; 1 cup water; 1 tsp sea salt; 1 tsp maple syrup or cane sugar

Serves 1

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Pickled Scotch Bonnet

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Serves 1

Directions

1Rinse and pat dry the scotch bonnet peppers. Wear gloves and slice scotch bonnets into rings or halves (remove seeds for less heat).
2In a clean/sterilised jar, layer the peppers, onion slices, garlic, pimento seeds, peppercorns, and thyme.
3In a saucepan, bring the vinegar, water, salt, and sugar to a gentle boil. Stir to dissolve. Allow to cool slightly.
4Pour the hot brine carefully over the jar contents, fully covering them.
5Let it cool completely, then seal and refrigerate.

Ingredients

4 whole fresh scotch bonnet peppers
1 whole small onion, thinly sliced
4 whole garlic cloves, smashed
8 whole pimento seeds (allspice)
1 whole bell pepper, sliced
1 whole carrot, chopped
1 tsp black peppercorns
4 sprigs thyme
1.5 cups white vinegar
1 cup water
1 tsp sea salt
1 tsp maple syrup or cane sugar

Equipment

jarsaucepan

Tips

For less heat, remove seeds from scotch bonnets.
Flavors intensify after 24–48 hours in the fridge.
Can be stored in the fridge up to 1 month.
If too much heat is not desired, swap half the scotch bonnets for bell peppers and carrots.