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A spicy Caribbean Pepper Pickle to serve as a side to curry dishes or with Chicken Pelau. Made with fresh hot peppers, onions, garlic, and bitter melon, this pickle will warm you up during cold winter nights. It can be used immediately or stored in the fridge for months.
Total time30 min
Ingredients9
Serving size10
Calories15
Bowl
Knife
Glass jar
2 Habanero Peppers (sliced thin)
2 Scotch Bonnet peppers (sliced thin)
1 cup Wiri Wiri peppers (rough chopped)
10-15 Bird’s Eye peppers (sliced)
1 medium onion (sliced thin)
5 cloves garlic (smashed)
1 inch Bitter Melon (sliced thin)