Bright with lime, vinegar, and heat from Scotch bonnet chiles, this quick pickle by chef-author-activist Bryant Terry is an ideal counterpoint to his Dirty South Hot Tamales With Jackfruit and Cilantro Sauce or similarly rich dishes. Plan to make the pickles at least a day in advance to allow the flavors to develop fully.
What you’ll need
1 Quart Glass Jar
$13 At 32-Ounce Mason Jar
Small Saucepan
$155 At Amazon
Citrus Juicer
$20 $15 At Amazon
