Pickled chilli carrots

    Pickled chilli carrots

    Recipe photo: Pickled chilli carrots
    7

    Pickled chilli carrots

    (30)
    4hr25min


    30 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.

    Ingredients
    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

    Method
    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.

    Ingredients

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

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    Reviews & ratings
    Average global rating:
    (30)

    Reviews in English (25)

    by
    92

    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)

    by
    90

    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)

    by
    66

    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)

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