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.
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
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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.