# Pickled Scotch Bonnet

A spicy and tangy pickled scotch bonnet recipe with a touch of maple sweetness, bringing Caribbean fire to various dishes.

- Cuisine: Caribbean
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- jar
- saucepan

## 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.

## Source

- Original video: https://www.instagram.com/reel/DKSHALpqPHg/?igsh=anF0cjJoNzFibWVz
- Recipe page: https://www.cliprecipe.com/recipe/27ff13b4-7b68-4191-8657-31205516fb0f
- Extracted: 2026-02-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt