Jamaican Jardinière Pickles

Total Time: 240 hrs 15 mins Preparation Time: 15 mins Cook Time: 240 hrs

Ingredients

• 1 1/2 lbs cauliflower, separated into small florets
• 4 medium carrots, cut into 3-by-1/2-inch sticks
• 1 large red bell pepper, cut into 1/2-inch-thick strips
• 12 scotch bonnet peppers or 12 habanero peppers, 6 halved
• 6 large garlic cloves, peeled
• 6 large fresh thyme sprigs
• 2 inches ginger, peeled and sliced 1/4 inch thick
• 1 quart vinegar, plus more if needed
• 1/3 cup allspice berry, 1 tablespoon crushed
• 1 cup sugar
• 1/4 cup kosher salt
• 1 tablespoon whole black peppercorn, coarsely crushed

Recipe

• 1 in a medium saucepan of boiling water, blanch the cauliflower for 1 minute. drain and let cool.
• 2 in one 2 1/2-quart heatproof jar or a few smaller jars, pack the cauliflower, carrots, bell pepper, chiles, garlic cloves, thyme sprigs and ginger slices, alternating them in an attractive pattern.
• 3 in the saucepan, combine the vinegar, allspice, sugar, salt and peppercorns and bring to a boil. simmer over moderately high heat until the sugar dissolves. ladle the pickling liquid into the jar. if necessary, add more vinegar to cover the vegetables. let the pickles cool, then cover with a lid and refrigerate until very flavorful, at least 10 days.