Pickled chilli carrots

Pickled chilli carrots


29 people made this

About this recipe: This is a spicy pickle, which works well as a condiment. Scotch bonnet chillies, carrots and red onion are steeped together in a lightly sweetened vinegar. Allow to sit for at least 24 hours for maximum flavour.


Serves: 12 

  • 350ml distilled malt vinegar
  • 4 tablespoons caster sugar
  • 8-10 Scotch bonnet chillies or to taste, thinly sliced
  • 250g sliced carrots, cut into 5cm thick slices
  • 1/2 red onion, cut into 5mm thick rings

Prep:15min  ›  Cook:10min  ›  Extra time:4hr cooling  ›  Ready in:4hr25min 

  1. Bring the vinegar and sugar to the boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the chillies, carrots and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.


If jalapeno peppers are available, use these instead of Scotch bonnets.

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