Vinegar, onions, carrots, and cho cho do their magic on Jamaican hot peppers. Cut larger peppers into pieces to obtain maximum pickling power.

INGREDIENTS :

  • 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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METHOD:

  1. Cut peppers in pieces; leave bird peppers whole, removing stems.
  2. Put vinegar, salt, sugar and onion in a saucepan then add peppers. Bring to a boil and simmer for 5 minutes.
  3. Cool, add rum, put into sterilized jars, cover and allow to steep for a few days before using

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