Quick Pickled Veggies
A vibrant and tangy quick pickle recipe featuring crisp vegetables, a sweet and sour brine, and a spicy kick from Scotch bonnet and pimento, perfect for adding Caribbean flair to any dish.
Ingredients
- 1 cup white vinegar
- 1 tsp sugar
- 0.5 tsp salt
- 6 whole pimento (allspice berries)
- 1 medium onion thinly sliced
- 1 medium carrot julienned or thinly sliced
- 1 medium bell pepper any color
- 1 small Scotch bonnet pepper whole or thinly sliced (adjust to taste)
Instructions
- In a small saucepan, combine vinegar, sugar, salt, and pimento. Bring to a light simmer over medium heat, stirring until sugar and salt dissolve.
- Add the sliced onion, carrot, bell peppers, and whole or sliced Scotch bonnet pepper to the simmering brine.
- Remove from heat and let the vegetables steep in the hot brine for at least 15-20 minutes, or until cooled to room temperature.
- Transfer the pickled vegetables and brine to an airtight jar or container.
- Refrigerate for at least 1 hour before serving for best flavor, allowing the flavors to meld.
Notes
For a milder version, omit the Scotch bonnet or remove its seeds. You can experiment with other vegetables like cauliflower florets, cucumber slices, or green beans. Store in an airtight container in the refrigerator for up to 2 weeks. Best served chilled.