Pickled peppers (V)
This recipe requires preparation in advance!
A jar of hot pickles is always available in Jamaican homes.
Peter Piper picked a peck of pickled peppers,
A peck of pickled peppers Peter Piper picked;
If Peter Piper picked a peck of pickled peppers,
Where's the peck of pickled peppers Peter Piper picked?
Peter Piper's Practical Principles of Plain and Perfect Pronunciation by John Harris (1756β1846)
Pickled peppers (V) | |
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Pickled peppers | |
Servings: | Servings: 36 - Makes one medium-sized |
Calories per serving: | 10 |
Ready in: | 1 hour |
Prep. time: | 1 hour |
Cook time: | None |
Difficulty: | |
Recipe author: | Chef |
First published: | 24th December 2012 |
Best recipe reviewLol! 4/5 That's exactly what I thought as I Googled for this! |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 12 green Scotch bonnet chillies
- 12 yellow Scotch bonnet chillies
- 12 red Scotch bonnet chillies
- 600 ml white vinegar
- 1 teaspoon salt
- 2 tablespoons allspice berries
Mise en place
- Sterlise some jars, by washing and rinsing them in hot water and placing them in the oven for 30 minutes at its lowest temperature.
Method
- Slice the peppers and place them in the jars.
- Bring the vinegar to the boil, and add the salt and allspice.
- Allow to cool, then pour over the peppers.
- Seal the lids tightly and store until needed.
Chef's notes
The chillies will be ready to eat after about 6 weeks. I suggest you wear plastic gloves when slicing the chillies.
See also
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