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.
If jalapeno peppers are available, use these instead of Scotch bonnets.
The taste with my changes makes this a 10 star recipe but as is, only 4. I slice my carrots and simmer for about 8 minutes to slightly soften. I boiled the vinegar with the sugar and took it off the stove and added the white onion & jalepeno (I used jarred, not fresh). When the carrots were to my liking I scooped them into the vinegar mixture and let that set for 1 hour. I then put into 2 1-pint jars and will refrigerate. I did also add some salt as I think it needs that. YUMMMO!! - 16 Jul 2010 (Review from Allrecipes US | Canada)
I made the recipe but added about 1 heaping tspn of dried oregano,4 cloves of crushed garlic,and a tspn of whole peppercorns to the boiled vinigar/sugar mixture! Yummy and totally tastes the same as the resturants - 17 Apr 2010 (Review from Allrecipes US | Canada)
We had some jalapenos that were starting to get a little old, so I found and tried this recipe. It is fantastic. I had only had the pickled peppers in restaurants, and these are so much better. To the vinegar and sugar, I added several shakes of ground pepper, around 1/4 tsp of Italian seasoning, and a few shakes of salt. I boiled my carrots for around five minutes before adding the peppers (quartered lengthwise into strips, with the membrane and seeds removed). I also added three cloves of garlic, quartered, and maybe 1/4 cup of sliced white onion. I only boiled everything together for a couple minutes, and then I let it all cool in the pot. When at room temperature, into a glass jar! So good, next time I want to add some cauliflower! Don't be scared of making pickled anything. The reward is worth the effort! Thanks for sharing, JC! - 07 Oct 2011 (Review from Allrecipes US | Canada)