Vinegar, onions, carrots, and cho cho do their magic on Jamaican hot peppers. Cut larger peppers into pieces to obtain maximum pickling power.
- ½ lb. hot peppers (large ones cut in small pieces and small ones used whole)
- 6 grains pimento
- 2 cups white vinegar
- Salt to taste
- 2 ozs. sugar
- 1 tsp rum
- 2 tbsp chopped onion
- ½ lb. carrots
- ½ lb. cho-cho
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- Cut peppers in pieces; leave bird peppers whole, removing stems.
- Put vinegar, salt, sugar and onion in a saucepan then add peppers. Bring to a boil and simmer for 5 minutes.
- Cool, add rum, put into sterilized jars, cover and allow to steep for a few days before using