Pickled Veggies and Hot Peppers (Pikliz-Style Caribbean Condiment)
If Haitian Pikliz and homemade hot sauce had a slightly milder cousin who still knows how to bring the heat—this would be it. This Pickled Veggies and Hot Peppers recipe is inspired by traditional Pikliz, with one small twist: cucumber. That addition softens the bite just enough while keeping things bold, bright, and unapologetically Caribbean.
This is not your average hot sauce. It’s crunchy. It’s punchy. It’s packed with veggies, herbs, and Scotch Bonnet peppers swimming in vinegar. A couple of spoonfuls can wake up grilled meats, roasted vegetables, rice dishes, and even leftovers that need a personality check.
If you love canning or keeping jars of flavor in the fridge “just in case,” this one belongs in your rotation.
Why You’ll Love This Recipe
- Similar to Haitian Pikliz, but slightly milder thanks to the cucumber
- No cooking required, chop, layer, and pour
- Adds instant heat, acidity, and crunch to any meal
- Perfect for meal prep and zero-waste cooking
- Gets better with time (patience is rewarded here)
Ingredients Overview
Each ingredient plays a role—nothing is random here.
- Scotch Bonnet Peppers – The heat source. Remove seeds for control, or keep them if you’re feeling brave.
- Carrot – Adds crunch and a touch of sweetness.
- Cucumber – Softens the heat and adds freshness.
- Onion and Scallion – Sharp, savory backbone.
- Garlic, Cloves & Black Peppercorns – Warm, aromatic depth.
- Fresh Thyme & Parsley – Herbal brightness.
- White Vinegar – Preserves, sharpens, and ties everything together.
- Kosher Salt – Enhances flavor and balances acidity.
Notes and Tips
- Always use a clean, sanitized jar to ensure freshness and safety
- Removing pepper seeds controls heat and keep some if you like it fiery
- Layering makes pouring and serving easier later
- Store in the refrigerator for best quality
- Use sparingly at first and this condiment does not whisper
How to Use It
- Spoon over grilled meats or roasted vegetables
- Add to rice and beans for instant flavor
- Stir into sauces or marinades
- Serve alongside fried plantains or root vegetables
- Use as a bold flavor booster for leftovers
This jar is small, but the personality is loud—in the best way.
Hot Pepper Sauce or Veggies Hot Pepper Sauce
Ingredients
- 1 Liter Mason Jar cleaned and sanitized
- 1 scallion chopped
- 6 garlic cloves
- 10 whole cloves
- 10 whole black peppercorn
- 1/2 teaspoon kosher salt
- 8 scotch bonnet peppers sliced, seeds removed
- 1 medium carrot sliced
- 6 sprigs thyme
- 1/2 cup parsley roughly chopped
- 1/2 cup white onion sliced
- 1 cucumber minced
- White vinegar
Instructions
- Sanitize your jar and dry thoroughly.
- Chop or slice all the ingredients
- Layer all veggies and spices inside the cleaned jar. Add salt and pour enough white vinegar to completely cover the veggies.
- Let all ingredients marinate at least 48 hours before using.
Notes
- Make sure that you have a one-liter sanitized mason jar.
- Wash all the fresh herbs thoroughly and dry with a paper towel.
- Use a sharp knife to chop and slice the vegetables and herbs.
- Make sure you remove the seeds and the membrane of the peppers
- It is best to layer the ingredients to make it easier when it is time to our the vinegar.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published on January 10, 2015. Updated to add additional content.
