Side Dishes

Let’s chat about the elephant in the room before we get to the actual recipes. YES, it’s VERY rare you’d find a pickle recipe in the Caribbean (discussed in the video below). With that said, you’ll notice that I did try to give the simple fridge pickle recipe a sort of Caribbean flavor or twist. Using what I had in the garden at the time.

You’ll Need…

2-3 lbs Pickling Cucumbers
1 1/2 cups water
1 1/2 cup Rice vinegar
2 bay leaves (optional)
6 cloves garlic (smashed)
2 teaspoon salt (I used sea salt)
1 tablespoon sugar
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 Pimento pepper (aka seasoning pepper)
6-8 Wiri Wiri peppers
2 tablespoon chopped Dill

Notes. Please follow along with the video below as much more about the recipe is discussed there, including why I used Wiri Wiri and Pimento peppers and how pepper flakes, sliced Habanero or Scotch Bonnet can be used. Remember to wear gloves when handling/slicing hot peppers and to wash your hands immediately after with soap and water. If making this recipe gluten free please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

Trim the top and bottom of the cucumbers after washing them. Then cut lengthwise into 4 pieces (spears). The other option is to slice lengthwise into 1/4 – 1/8 inch pieces or 1/4 inch wheels. Rinse and drain.

Warm the vinegar and water combo on a medium/low flame – Do NOT Boil! Then add the salt, sugar, bay leaves, peppercorns, mustard seeds and garlic.

Once you stat seeing tiny bubbles on the edge of the liquid, turn off the stove and allow the mixture (brine) to completely cool.

For the spicy version add 1/2 tablespoon of chopped dill to the bottom of the jar, followed by the cut Wiri Wiri peppers and cucumber spears, then top with 1/2 tablespoon of the dill. In the video I explained why you should leave some space or room for 2-3 spears to add at the end.

Do the same with the mild version, then split the brine (cooled) between both jars (sterilized). Include the garlic, peppercorns etc.

Once the jars are filled, give them a good shake, lid on and put them into the fridge for 48 hours to take on those wicked flavors. Flavorful, crisp and a quick fix to those pickle cravings.

When cooking high-acid foods, be sure to use a cooking vessel made of a nonreactive material such as stainless steel, glass, ceramic or Teflon. Pots made from metals like aluminum, copper or cast iron will react with the acid and give your food a metallic taste.

Spicy Pickled Peppers As Done In The Caribbean.

May 27, 2025September 16, 2024Leave a Comment

This pickled peppers is similar in flavor to the Caribbean Lime Peppersauce Recipe I shared a while back, and the texture along with said flavor is also reminiscent of the Chunky Lemon Lime Peppersauce from 2021.

You’ll Need…

2 cups wiri wiri peppers
10 cloves garlic (whole / cut the large cloves in half)
2 cups vinegar
1 cup cauliflower (chopped)
1 lemon (chopped)
1 1/2 teaspoon sea salt
2 Carolina Reaper peppers (sliced)

Notes! Feel free to use any combination of peppers you like or may have available. The Reaper peppers are insanely HOT, so please be mindful of that. May I recommend that you follow along with the video below as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

IMPORTANT! Wear gloves and wash your hands immediately after with soap and water. When washing the knife, bowls and cutting board, be mindful that the fumes may irritate your nose/throat and cause coughing.

Wash and prep the ingredients. With the Wiri Wiri (aka coffee peppers) remove and discard the stems, chop the cauliflower, dice the lemon into small pieces and slice the Carolina Reapers if you decide you want that insane heat. Or use Habanero and/or Scotch Bonnet peppers instead.

Place the vinegar (plain white vinegar) in a pot on a medium flame and as soon as you start seeing tiny bubbles on the outer edge, turn the stove off. Add the diced lemon pieces. Shut off the stove and let it steep for 15 minutes.

Place the peppers, garlic and cauliflower in a large bowl. The reason for placing the lemon pieces in the warmed vinegar is to help soften the skin, so it breaks down quicker once it’s in the jar.

Now pour the vinegar with the lemon pieces into the same bowl with the other ingredients and give it a good mix.

All you have to do now is spoon the combination (lemon, peppers, garlic, cauliflower) into sterilized glass containers and top with the salt. Pour the vinegar into the bottle/container until everything is covered.

This can be used immediately as a spicy side or topping to everything. However, may I recommend that you allow it to marinate or cure for at least a week before you crack it open.

In my case I try my best to allow it to sit for 15 days for the garlic and lemon to release its flavor, the cauliflower will soak up the heat and the peppers to soften a bit and flavor the liquid.

As a lil fella on the islands I recall seeing bottles like this bathing in the sun in people’s yards as you’d drive to school. The kiss of the sun helps to further cure it, I was told. In my case, I prefer to store it in a cool and dark pantry for up to 6 months.

Gluten Free Side Dishes

Incredible Apple Chow.

May 27, 2025August 7, 2024Leave a Comment

Most recently I shared the Lychee Chow recipe, which became an instant hit with fans and those only now stumbling onto my little space on the internet. Like all of the other “Chow” recipes I’ve shared, they all have their own uniqueness based on the main ingredient used. However I came to realize over the years that apple chow is indeed my favourite.

You’ll Need…

2 lemons (juice)
1 lime (juice)
4-6 cloves garlic (crushed)
2-3 Habanero Peppers (sliced thin – adjust)
4 Chadon Beni leaves (sliced thinly)
7-8 small apples (crisp)
3/4 teaspoon salt
1/2 – 3/4 cup water

Notes! Please follow along with the video below as much more is discussed there. Including how many hot peppers to use (and types) and why peeling the apples gives a better result. Should you not be able to source the Chadon Beni (culantro), you may use 2 tablespoons of finely chopped Cilantro (coriander). If making this dish gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements.

In a large bowl, squeeze in the lemon and lime, then add the garlic and Scotch Bonnet peppers. Please wear gloves when handling such hot peppers and remember to wash your hands with soap and water immediately after.

I explained in the video that starting this way means that when you add the apple pieces, they will not discolor. Add the chopped Chadon Beni (culantro) at this point as well.

As I add the peeled and chopped apple pieces (be sure to use a variety of apples which are crisp as soft apples will take on a weird texture) I stir to coat with the juices in the bowl.

Once you’re done adding all of the apple pieces, sprinkle on the salt and black pepper.

At this point you’ll pour the water directly over the areas where the salt was added. This will assist in dissolving the salt.

Stir well, then into the fridge to marinate (or soak as we say) for 30 minutes.

It will keep in the fridge for a few days, but rest assured it will be gone before. Save the liquid and add a few more apples if you want. This is one of my fav snacks, especially during the hot days of summer when I have a cool drink in hand sitting out back in the garden. IMPORTANT! This will be very spicy.

Gluten Free Side Dishes

Bitter Melon (Carilie) Anchar.

May 27, 2025July 31, 2024Leave a Comment

As explained in the video below, I loosely called this an Anchar and not a Kuchela, while either name could work in describing this wonderful spicy pickle. Yes, Mango Anchar is as classic as it gets, this version is quite unique as the slight bitterness of the Carilie compliments the Anchar Masala and other flavors.

You’ll Need…

2-3 lbs Bitter Melon (sliced/dried)
3/4 cup veg oil
2-3 Scotch Bonnet peppers
8 cloves garlic (diced fine)
1 teaspoon salt
3 tablespoon Anchar Masala

Notes! If making this recipe gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements. May I recommend that you follow along with the video below as much more about the recipe is explained there. Especially why I didn’t use Mustard Oil as traditionally used in making any Anchar. I used a lot of Scotch Bonnet peppers in making this Anchar as it’s meant to be spicy, but you can tailor it to your heat tolerance. Use any spicy pepper you like or can source.

Remove and discard the interior of the Carilie, wash well with cool water (drain) and slice into thin sticks. Then pat dry and place onto a baking tray. You can simply air-dry it at this point but in keeping with tradition, I placed the tray in the direct sun for 2 hours. The goal is to dehydrate the Carilie so when we get to making the Anchar it will absorb all of those wonderful flavors. Yes you can sprinkle salt onto the Carilie pieces as it will further remove moisture from the Carilie pieces. However I don’t as I want to keep the true flavor (bitterness) of the Carilie and by adding salt, it will remove that (for the most part).

Once dried, we can get started.

Add the oil to a wide pan or low heat and add the diced Scotch Bonnet peppers along with the garlic and bring to a sizzle. I explained why I added the pepper to cold oil to start and why you need to vent your kitchen to prevent you from choking.

Keep the heat at a temp where you have a gentle sizzle going as we don’t want to burn the garlic, but flavor the oil with its lovely aroma. Cook for 5-7 minutes.

Add the Anchar Masala (see your local West Indian market for it or online) and stir well. Cook on low for another 4-5 minutes to bloom all of the spices which make the Masala.

Time to add the Carilie to the pan and mix well. In goes the salt and cook for 15-25 minutes. This all depends on how thick you cut the Carilie pieces and how dry they are.

Dryer Carilie will absorb the flavors much quicker.

Turn off the stove and allow the Anchar to cool before putting it in a sterilized glass jar (it will leave its flavor in plastic containers) and store in a cool place for 3-6 months or in the fridge for double the time. Enjoy as a side condiment to your fav curry dish.

I especially like the oil from this, drizzled on said curry dishes or as a topping for soups and dhal.

Gluten Free Side Dishes

Lychee Chow.

May 27, 2025July 16, 2024Leave a Comment

Here’s yet another tropical fruit begging to made into a chow as we’ve done with pineapple, mango, Pommecythere and oranges. Essentially a quick sort of spicy pickle that as kids and even adults, we snack on. In the case of adults, it’s usually when we’re enjoying some ‘beverages’.

You’ll Need…

1 lb lychee (peeled)
1/3 teaspoon sea salt
1/4 teaspoon black pepper
1 lemon (juice)
1 large clove garlic (crushed)
1 teaspoon crushed chili flakes (Chinese)
1 large leaf Chadon Beni (culantro) – chopped
1 tablespoon chives (chopped finely)

Notes! Please follow along with the video below as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

Wash the Lychees, peel and wash/drain again. Then into a large bowl.

Add all of the ingredients and mix well to combine.

If you cannot source the Chadon Beni (culantro), you may add 2 tablespoon of finely chopped cilantro (coriander). Should you have a lime instead of a lemon, that will also work. And if you don’t have access to that fine Chinese pepper flakes, you may use finely chopped Scotch Bonnet or any spicy pepper you like and in the amount you can tolerate.

You may enjoy it immediately after mixing, but may I recommend that you place it in the fridge for 30 minutes for the lychee to absorb the flavors.

Gluten Free Side Dishes

How To Make The Best Pineapple Chow At Home!

May 27, 2025February 12, 2024Leave a Comment

Over the years I’ve shared several Chow (spicy pickled fruit) recipes with you and yes we have done the Ultimate Pineapple Chow and the Applewood Smoked Pineapple Chow (which was copied wholesale by a major food publication without a hint of credit), we’ve never explored how one ingredient can have such a drastic influence on things.

You’ll Need…

1 large pineapple (sliced with core)
3 tablespoon chopped shado beni (culantro)
1 teaspoon sea salt
2 lemons (juice)
2 limes (juice)
2 clementines (juice)
8-12 Sweet/Salted Prunes (dry preserved)
2 scotch bonnet pepper (sliced)
8 cloves garlic (fine minced or crushed)
1/2 medium red onion (sliced thin)
1 cup water

Notes! Please follow along with the video below as much more about the recipe is discussed there. This is meant to be SPICY, so use as many HOT peppers as you can handle. I used Scotch Bonnets, but Scorpions, Habanero, Fatali.. basically any hot pepper you like or can source can be used. That said, tailor the heat to your own tolerance. While I posted this in the Gluten Free Recipe section, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Wear GLOVES!

In the video I explained that in most instances when I use pineapple, I never include the core and why you should in this recipe. Peel and wash the pineapple, then cut into wedges, then into slices about 1/2 cm thick.

Add the pineapple slices to a large bowl, followed by the salt, garlic, Scotch Bonnet, thinly sliced red onion (yes, you want to add onion.. trust me), chopped Shado Beni (Chadon Beni or Culantro and should you not be able to source this, add cilantro). lemon and lime juice.

Add all of the other ingredients and get ready to mix.

The Salted Prunes will not only be salty, but there will also be a slight sweetness from it.

The key now is to allow it to marinate for about 30 minutes to one hour in the fridge. As explained in the video, were we in the Caribbean, we’d place the bowl or whatever container you have it in, in the direct sun for 20 minutes or so. The reason I recommend allowing it to marinate, is to allow the pineapple to suck in the juices and for the salted prunes (which are dry) to rehydrate and release its flavors.

Do not adjust the salt until it’s done marinating. If the pineapple you use was tart, you may need to add a bit more salt. This is enjoyed as a snack, especially with adult beverages. This will last over a week in the fridge.