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Ingredients

• 1 1/2 pounds 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 or habanero chiles, 6 halved
• 6 large garlic cloves, peeled
• 6 large thyme sprigs
• One 2-inch piece of ginger, peeled and sliced 1/4 inch thick
• 1 quart white vinegar, plus more if needed
• 1/3 cup whole allspice berries, 1 tablespoon crushed
• 1 cup sugar
• 1/4 cup kosher salt
• 1 tablespoon whole black peppercorns, coarsely crushed

Description

Aromatic Allspice Berries And Fiery Scotch Bonnet Chiles Give These Pickles Their Caribbean Edge. Be Careful When Cutting Chiles: To Avoid Irritation, Wear Thin Rubber Gloves And Don't Touch Your Face.

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