Pickled Veggies and Hot Peppers
This Pickled Veggies and Hot Peppers recipe is similar to the Haitian Pikliz recipe. Various vegetables, hot peppers, fresh herbs, and spices are pickled in white vinegar.
Here is another recipe for a homemade hot sauce that is slightly different from your ordinary hot sauce. It contains various types of veggies and Scotch Bonnet Peppers. As mentioned previously, this recipe is very similar to Pikliz, the Haitian beloved hot sauce recipe, except that it has a cucumber.
If you love canning, this hot and spicy pickle recipe is an excellent addition to your recipe repertoire. This condiment is perfect for spicing up meat or vegetable dishes. Just drops or a couple of o tablespoons, and your food will have a fantastic taste. It is also perfect as a flavoring for cooked meals.
Ingredients for the Pickled Veggies and Hot Peppers
- Mason Jar: cleaned and sanitized
- Scallion
- Fresh Garlic Cloves
- Whole Cloves
- Whole Black Peppercorn
- Kosher Salt
- Scotch Bonnet Peppers sliced, seeds removed
- Carrot
- Fresh Thyme
- Fresh Parsley
- White Onion or Yellow Onion
- Cucumber
- White Vinegar
Making the recipe, Tips and Notes
This recipe is very easy to make.
- 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.
Enjoy!
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.
