Caribbean Pickled Scotch Bonnet Peppers

Ingredients

Instructions

1. 1Wash five pint jars in hot soapy water or the dishwasher, keep them hot, boiling 10 minutes first if processing under 10 minutes, and simmer new lids per the manufacturer's instructions.
2. 2Wearing gloves to protect your skin, wash the scotch bonnet peppers and slit each one or slice into rings, then peel and thinly slice the carrots and onion and peel the garlic.
3. 3In a stainless steel pot, bring 3 cups vinegar, 1 cup water, 2 tablespoons sugar, and 1 tablespoon salt to a full rolling boil, stirring to dissolve.
4. 4Pack the peppers, carrots, onion, and garlic tightly into the hot jars along with a few allspice berries and a piece of bay leaf per jar.
5. 5Pour the boiling brine over the vegetables, keeping them submerged and leaving 1/2 inch of headspace.
6. 6Remove air bubbles, top off with brine to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
7. 7Process pints for 10 minutes in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Let the jars rest in the turned-off canner 5 minutes, then move to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Confirm each lid has sealed, remove the bands, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; flavor mellows and improves after 1 to 2 weeks; refrigerate after opening.
11. 11Always wear gloves when handling scotch bonnets and never dilute the vinegar beyond this recipe's ratio, as full-strength acid is what keeps this pickle safe.