Pickling hot peppers is an island delight for Jamaicans. I’ve watched my mother preserve her peppers this way for decades, and now it has become one of my favorite things to do with my homegrown hot peppers. This is also a wonderful way to preserve your hot peppers. You can use any type of hot pepper or vegetables to add to your jars. My mom loves to put carrots in hers. I’ve done it before in the past and it comes out just as great. For this recipe, I’m keeping it simple. I had a lot of peppers to start with so these 4 jars is equivalent to 4 pints/16 oz. You can also modify this recipe by decreasing the vinegar to 2 cups per jar.
- 4 Large onions sliced
- 4 Green bell peppers
- 8 Scotch bonnet peppers
- 4 Ghost peppers
- 24 Habanero peppers
- 4 Tbsp Dried Pimento seeds (whole allspice)
- 2 Tbsp sugar
- 8 Cups White Vinegar
Cooking tip: Wear protective gloves and goggles (optional). When done, wash all tools and surface with cold water and soap.
- Sterilize the mason jars in a large pot with boiling water for 30 minutes.
- While your jars are boiling slice your onions and peppers into desired shapes. Leave the seeds.
- Remove jars with a tong and set aside to cool.
- After about 10 minutes, layer the vegetables, peppers, and pimento seed in the jars.
- Warm the vinegar and sugar in a pot on the stove. Do not bring to a boil.
- Pour warm vinegar into jars and set aside to cool.
- Tighten carefully with the lids.
You do not have to refrigerate your jars. I know some people who do. It’s optional. These jars are beautiful to give away as gifts. Just add a ribbon to make them even more special.