Pickled scotch bonnets taste similar to your favourite peppadews! Paired with feta cheese or sprinkled over a salad, these beautiful bursts of flavour and colour will please your household.
If you’ve ever tasted a feta cheese and peppadew wrap, you’ll know how important it is to have a bottle of peppadews, or pickled scotch bonnets, in your fridge for when that craving hits. I grew up with my mom always having some pickled peppadews in our fridge. They were a treat that I indulged in whenever she turned her head. They’re wonderful because they’re the perfect combination of sweet, tangy and a mild punch of heat.
But before I nostalgically reminisce about delicious food, let’s get to the reason why I’m babbling on about peppadews when this post is about pickling scotch bonnets!
Peppadews or Scotch Bonnets?
As you will have picked up if you read through my blog posts, I am all about using what I have and adjusting recipes so that I can make delicious food with the limited ingredients I have available in Masvingo, Zimbabwe.
I experimented with scotch bonnets becauseI didn’t have any peppadews growing in my garden! A friend of mine gave me some scotch bonnets one day and I experimentally pickled them, hoping that they’d taste great. And they did!
I have tried to grow peppadew plants here but they died and I haven’t been able to find seeds since. But my scotch bonnet plants have flourished and are super low maintenance. So, I figured that I would provide all of you with a tutorial on how I pickle my scotch bonnets so that you know it’s not imperative that you find peppadews to pickle!
6 Ways to Use Your Homemade Pickled Scotch Bonnets
Here are a few ideas for using pickled scotch bonnets:
- Pickled scotch bonnets and feta cheese is a heavenly combination. Full stop. Put these two ingredients on anything and you have a winning dish. But if feta cheese is too expensive or you can’t find it in your local grocery store, then check out my recipe for easy homemade feta cheese.
- On a slice of toasted sourdough/in a wrap/on a bread roll, lather some homemade cream cheese and cut up some pickled scotch bonnets and lay them on top of the cream cheese. Dare I say that you won’t even need salt or pepper?
- A vibrantly colourful addition to any canape. A slice of cheese upon a cracker with a piece of a scotch bonnet on top will keep your guests happy.
- Slice some pickled scotch bonnets and sprinkle them over your green salad. Don’t forget to add you homemade pickled onions!
- Make a sweet pepper relish and add some spice to your food.
- Make scotch bonnet poppers or stuff them with goats cheese!
What you will need:
- A clean jar
- Sharp knife
- A pot for boiling the brine.
- Scotch bonnets (or peppadews if you have any)
- 2 cups white vinegar
- 1.5 cups water
- 1.5 cups sugar (I have made these with 1 cup sugar before)
How to Make Pickled Scotch Bonnets
Step 1 – Cut and deseed
Wash your scotch bonnets, cut the stork off then halve them. You may keep them whole but try to get out as many seeds as possible. The brine must fill each pepper. You may need to wear latex gloves for this. These are not dangerous chilies, but their juices may aggravate your skin.
Step 2 – Bottle the Scotch Bonnets
Cram your scotch bonnets into your jar. I usually use jars that I source from J.A.R.; however, all of mine are filled with other things right now, so I found an old Consol jar that I had in a cupboard. Leave the top off for now.
Step 3 – Prepare Brine
In your pot, mix the vinegar, water and sugar. Then set it on medium heat and stir occasionally to help the sugar dissolve.
Step 4 – Brine into Jar
Once the brine is lightly boiling, remove it from the stove and pour the liquid into your jar of scotch bonnets. Gently tap the jar on the counter to release air bubble and top up the brine if needs be. Seal the jar and after it has cooled, store in the fridge.
Note: I have had a jar of these in my fridge for a year and they are still fine to eat. It’s best I don’t make any grand claims for their lifespan since I am not sure of your fridge temperatures.
- Scotch Bonnets
- 2 cups White Vinegar
- 1.5 Cups Water
- 1.5 Cups sugar (can be less)
1. Wash your scotch bonnets, cut the stork off then halve them.
You may keep them whole but try to get out as many seeds as possible. You want
the brine to fill each pepper. You may need to wear latex gloves for this.
These are not dangerous chillies, but their juices may aggravate your skin.
2. Cram your scotch bonnets into your jar. Leave the top off for now.
3. In your pot, mix the vinegar, water and sugar. Set it on medium
heat and stir occasionally to help the sugar dissolve.
4. Once the brine is lightly boiling, remove it from the stove
and pour the liquid into your jar of scotch bonnets. Gently tap the jar on the counter to release air bubble and top up the brine if needs be. Seal the jar and after it has cooled, store in the fridge.
I have had a jar of these in my fridge for a year and they
are still fine to eat. I wouldn’t want to make any grand claims for their
lifespan since I am not sure of your fridge temperatures.