Orange, Thyme & Scotch Bonnet Pickled Vegetables

Like a party in the mouth, these pickles have the ability to liven up any plate. Stuffed between slices of bread, a leftover roast dinner sandwich has never tasted so good. Noodles, rice, pasta and potatoes also find these in the kitchen at parties, just make sure you accompany them with a nice cold beer (Red Stripe is preferable here….)


200g Cauliflower Florets

100g Baby Carrots, halved

100g Baby Sweetcorn

6 Spring Onions

300ml Cider Vinegar

2 Strips Orange Zest, peeled with a peeler

1 tsp Allspice Berries

3 Sprigs Thyme (Orange Thyme is amazing here)

4 tbsp Runny Honey

1 Scotch Bonnet, whole


1. Blanch the Cauliflower and carrots in boiling water for 1 minute. Drain and run under cold water.

2. Put 700ml water, the vinegar, honey, orange, allspice and thyme in a large pan over a medium heat. Bring to a simmer, add the remaining ingredients, including the cauliflower and carrots and remove from the heat.

3. Divide between sterilised jars, including the liquid so the vegetables are submerged. Seal and leave for two days.

4. Once opened store in the fridge otherwise keep in a cool, dark space for up to one month.