Pickled peppers

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This recipe requires preparation in advance!

A jar of hot pickles is always available in Jamaican homes, to sprinkle over meat, fish and salads.

Peter Piper picked a peck of pickled peppers,

A peck of pickled peppers Peter Piper picked;

If Peter Piper picked a peck of pickled peppers,

Where's the peck of pickled peppers Peter Piper picked?

Peter Piper's Practical Principles of Plain and Perfect Pronunciation by John Harris (1756–1846)

Pickled peppers
Servings:Servings: 30 - Makes one medium-sized jar
Calories per serving:12
Ready in:1 hour
Prep. time:1 hour
Cook time:None
Recipe author:Chef
First published:24th December 2012

Best recipe review

makes sense


Most preserved peppers are actually pickled. 🌢🌢🌢



Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe

Mise en place

  • Sterlise some jars, by washing and rinsing them in hot water and placing them in the oven for 30 minutes at its lowest temperature.


  1. Slice the peppers and place them in the jars.
  2. Bring the vinegar to the boil, and add the salt and allspice.
  3. Allow to cool, then pour over the peppers.
  4. Seal the lids tightly and store until needed.

Chef's notes

The chillies will be ready to eat after about 6 weeks. I suggest you wear plastic gloves when slicing the chillies.

See also

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