Jamaican Hot Pepper Pickle Recipe

Before Jamaican hot sauce there was hot pepper pickle, the original Jamaican preserve. Whether you say “Hot Pepper Pickle”, like I do, or “Hot Pickled Peppers” you know this recipe is for those who like it spicy. And, not only is it easy to make, your hot pepper pickle will last forever. OK, maybe not forever, but definitely a long time. Use it as a condiment, it only keeps getting better with time. I have had a jar hot pepper pickle in my fridge for a few years and it’s still going strong! This recipe makes one 1-quart (1 litre) jar, but you can double the recipe and use small jars to share as gifts for the spice lovers in your life.

1 large Carrot, sliced
1 large Onion, sliced
1 Chocho (choyote), peeled and thinly sliced
6 Scotch Bonnet Peppers, sliced
2 cups (500 mL) White Vinegar
1 Tbsp (15 mL) Dried Pimento Berries (whole allspice)
2 tsp (10 mL) White Sugar
1 tsp (5 mL) Salt
1 inch Fresh Ginger, sliced (optional)

Cooking Tip: after you slice the scotch bonnet pepper, wash anything that came into contact with it with cold water: the cutting board, knife and rubber gloves


1. Place one 1-quart (1 litre) mason jar and lid in large pot and water and boil for 20 to 30 minutes; use tongs to remove jar from pot so not to contaminate jar; set aside

2. Warm Vinegar, Sugar, Salt and Pimento Berries in saucepan; set aside

3. Layer the vegetables, peppers and pimento berries in jar; press to pack in jar

4. Using a funnel, pour warm vinegar mixture into jar; set aside and cool

5. When cool put lid on jar and refrigerate

Makes 1 1-quart (1 litre) jar

Video Lesson: Click below to watch me make this recipe step by step.

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gold plushot peppersScotch Bonnet Peppers