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Pepper pickle (Grenadian pickle de piment): recipe illustration
Sauces & basics

Pepper pickle (Grenadian pickle de piment)

A spicy, tangy condiment from Grenadian kitchens: peppers preserved in a vinegar flavoured with onion and garlic. Serve it alongside fritters, fish and grilled meats.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Wash the peppers, remove the stems and slice them into thin rounds (keep the seeds if you like heat).
  2. Thinly slice the onions, crush the garlic and finely grate the carrot.
  3. Put the vinegar in a pan with the salt, sugar, cloves, peppercorns and thyme, then bring to a gentle simmer for 5 minutes.
  4. Add the peppers, onions, garlic and carrot to a clean jar, then pour the hot vinegar over them until everything is covered.
  5. Close the jar and let it cool to room temperature. Keep it in a cool place; it gets better after 2 to 3 days and keeps for several weeks.

Variations and tips

Mild version. Replace half the peppers with sweet bell peppers for a less fiery and more colourful pickle.

Using what you can find here. Scotch bonnets can be swapped for bird's eye chillies or fresh cayenne peppers.

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Original Ecomely recipe.