Jamaican Jardiniere Pickles
From sm8085 13 years ago
- 25 mins to make
- Serves 2.5 quarts
Got this recipe off a website. Use any vegetables you've got (no potatoes plz) like radish, turnips, courgettes, cucumbers, onions, etc.
Ingredients
- 1 1/2 pounds cauliflower, separated into small florets shopping list
- 4 medium carrots, cut into 3-by-1 1/2-inch sticks shopping list
- 1 large red bell pepper, cut into 1/2-inch-thick strips shopping list
- 12 Scotch bonnet/ 6 halved habanero/12 Thai bird eye chilies shopping list
- 6 large garlic cloves, peeled shopping list
- 6 large thyme sprigs shopping list
- One 2-inch piece of ginger, peeled and sliced 1/4 inch thick shopping list
- 1 quart white vinegar, plus more if needed shopping list
- 1/3 cup whole allspice berries, 1 tablespoon crushed shopping list
- 1 cup sugar shopping list
- 1/4 cup kosher salt shopping list
- 1 tablespoon whole black peppercorns, coarsely crushed shopping list
How to make it
- In a medium saucepan of boiling water, blanch the cauliflower for 1 minute. Drain and let cool.
- 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.
- 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 for at least 10 days before consuming it.
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