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Jamaican Hot Pickle Peppers
Ingredients
  • 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)
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  • 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
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