Pickled Pepper

Growing up in the Jamaican countryside it was quite common to pickle hot peppers, which grows plentiful, in vinegar to preserve it. These pickled concoctions were later used to spice up meats, fried fish or to add the finishing touch to a pot of soup. The recipe below is meant as a basic guide for pickling hot peppers.

Carrots and cho-cho (chayote, cristophene) are commonly used in pickled peppers.  A few allspice berries are a necessity.  Add other vegetables like turnips, onions and garlic as you wish.
Habanero and Scotch Bonnet II  Pickled Peppers II

4 – 6 habaneros or scotch bonnet, cut up
6 grains pimento (allspice berries)
2 cups white vinegar
1 small onion, chopped
1 large carrots, thinly sliced
1 small cho-cho (chayote)

DIRECTIONS
Portion ingredients in sterile glass jar. Cover securely. Let mixture marinade at least 2 weeks before using.

* If jars have a metal lid, line with wax paper before closing to prevent lid from rusting.

Top  fried fish with pickled peppers/ vegetables to make Escovitch Fish. Add a bit of Pickled Peppers to soups, meats or any other dish that needs spicing up. Use sparingly, it is very hot.

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