We must be getting close to having canned a peck of pickled Trinidad Yellow Scotch Bonnet peppers by now. Despite looking like hot peppers, these beauties are actually sweet with lots of flavour but very, very little spice. We made another six jars tonight. This batch was made with one red jalapeno per jar for some added heat!
These pickled peppers are an excellent side to a variety of lunchtime sandwiches. They paired perfectly with today's puffball grilled cheese.
Yum!
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