Here’s another spicy pickle to serve as an accompaniment to your favorite curry dishes, or as in my case. chicken pelau. By using freshly harvested chili peppers from the garden nearing the end of the growing season, we were able to put the final crop of 2024 to good use. These pickled chili peppers are ready to use, but leftovers can be stored in the refrigerator for months to keep you warm. I wake up on a cold Canadian winter night.
What you need…
2 habanero peppers (thinly sliced)
2 scotch bonnet peppers (thinly sliced)
1 cup wili wili pepper (Roughly chopped)
10-15 Birdseye peppers (slice)
1 medium onion (thinly sliced)
5 cloves of garlic (broken)
1 inch bitter melon (thinly sliced)
3/4 teaspoon sea salt
4 lemons (juice)
Caution! When handling these chili peppers, it is important to wear gloves and wash your hands with soap and water immediately afterwards. The recipe is explained in detail in the video below, so we recommend watching it as well. Especially when it comes to what varieties of chili peppers you can use.
Wash and prepare everything.
Add bell pepper, garlic, and bitter melon to a bowl (In the Caribbean, it is called Kariri).
Spread the onion slices on top and sprinkle with salt. As explained in the video, this takes away some of the onion’s immediate rawness. You can leave this for 20 minutes or continue now.
Pour lemon juice all over and mix well. If you don’t have lemon juice, you can also use lime juice or white vinegar. For best results, use freshly squeezed juice rather than the contents of the bottle.
You can use this immediately and store the rest in a sealed glass jar in the refrigerator for several months. Keep in mind that the acids in the citrus will continue to soften everything as it ripens, losing some of its “heat” during that time. Treat it like a spicy seasoning, not as part of the dish itself.
