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Prepare all the vegetables: thinly slice the onion and scotch bonnet peppers. Peel and julienne the carrots. Peel, deseed, and slice the chayote into thin sticks. Peel and slice the fresh ginger into thin sticks. Crush the garlic cloves and chop the green onions.

Carefully layer the prepared vegetables and fresh thyme sprigs into a clean, heat-proof glass jar. Arrange them aesthetically, ensuring a good mix of all ingredients.

In a small saucepan, combine the white vinegar, granulated sugar, kosher salt, and pimento seeds. Heat over medium heat, stirring occasionally, until the sugar and salt have completely dissolved and the mixture reaches a gentle simmer.

Remove the brine from the heat and allow it to cool completely to room temperature. This step is crucial to maintain the crunchiness of the vegetables.

Once the brine is cool, pour it over the layered vegetables in the glass jar, ensuring all the ingredients are fully submerged. Add more white vinegar if necessary to cover everything.

Seal the jar tightly with a lid. Give it a gentle shake to distribute the brine and ingredients. Refrigerate for at least 24 hours before serving. The longer it sits, the better the flavors will meld and develop.


Prepare all the vegetables: thinly slice the onion and scotch bonnet peppers. Peel and julienne the carrots. Peel, deseed, and slice the chayote into thin sticks. Peel and slice the fresh ginger into thin sticks. Crush the garlic cloves and chop the green onions.

Carefully layer the prepared vegetables and fresh thyme sprigs into a clean, heat-proof glass jar. Arrange them aesthetically, ensuring a good mix of all ingredients.

In a small saucepan, combine the white vinegar, granulated sugar, kosher salt, and pimento seeds. Heat over medium heat, stirring occasionally, until the sugar and salt have completely dissolved and the mixture reaches a gentle simmer.

Remove the brine from the heat and allow it to cool completely to room temperature. This step is crucial to maintain the crunchiness of the vegetables.

Once the brine is cool, pour it over the layered vegetables in the glass jar, ensuring all the ingredients are fully submerged. Add more white vinegar if necessary to cover everything.

Seal the jar tightly with a lid. Give it a gentle shake to distribute the brine and ingredients. Refrigerate for at least 24 hours before serving. The longer it sits, the better the flavors will meld and develop.
