Easy Pickled Scotch Bonnet Peppers Recipe

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Fiery Easy Pickled Scotch Bonnet Peppers give a kick to everything from grilled meats, fish, soups, stews, legumes and sauces. If you like it hot, these peppers are for you!

– 4 cups Scotch Bonnet peppers – 1 cup filtered water – 1 cup distilled white vinegar – 3 garlic cloves peeled and gently crush – 4 tablespoons sugar – dried bay leaves optional – fresh dill optional – 2 tablespoons kosher salt

Ingredients

White Scribbled Underline

Cook time: 10 min

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Servings

2 cans

Type

pickling

prep Time

10 min

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Scotch Bonnet Peppers substitute If you can’t find Scotch bonnet peppers, don’t worry!  –Habanero peppers: These peppers are very similar to Scotch bonnets in terms of heat and flavor. They’ll work perfectly in any recipe that calls for Scotch bonnets. –Jalapeño peppers: Jalapeños are a bit milder than Scotch bonnets, but they’ll still give your dish a nice kick of heat. –Serrano peppers: These peppers are similar in heat to jalapeños, but they have a bit more of a fruity flavor.

Do pickled scotch bonnet peppers need to be refrigerated? How long will they stay good? We make this recipe with instructions to store in the fridge. They will remain good for up to 6 months (I tried my mother-in-law’s pickled jalapeños even a year later. They were still great, but I’m not suggesting to store that long). It is so much more economical to pickle your own peppers! You can’t beat the flavor! We talk about it a little here in our easy pickled jalapeño recipe. Be sure to use gloves when you are working with the peppers.

RECIPE TIPS AND FAQ’S:

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