Refrigerator Pickled Pepper - Recipe

A quick recipe for making pickled peppers that’s you can keep in your refrigerator for months. They’re prefect for topping fried fish or munching right out of the jar.

SAUCE:

1. 3 tbsp oil

2. 2 cup of white or cider vinger

3. 3 medium sized carrots, julienned

4. 2 large onions cut in rings

5. 3 scotch bonnet or hot pepper cut in ring

6. 6 pimento berries

METHOD:

1. Wash and dry the pepers. Cut the large ones up into small chunks or slice them into rings. Any small peppers you can leave whole. But poke holes in them to the pickling solution can enter the peppers. Pack them all into a sterilised quart jar.

2. To a pan, all all remaining ingredients. Sir

3. Heat and bring to a quick boil, then reduce heat and simmer about 20 minutes

4. Pour the hot brine into a jar. Over the peppers and seal with a sterilised tight lid. Cool and refrigerate.

5. Let the peppers sit a week or two before using so they can get nicely pickled. Though they are fine to eat right away. It’s best to wait.