Wash, remove stem and score Habaneros. Chop onions, cauliflower and carrots.
Add garlic to jars and fill with vegetables. Bring 3 part Apple Cider Vinegar, 1 part Water, 1 part Brown Sugar (or Honey) and 1/2 part pickling Salt. Add Tablespoon of Dill, Thyme, cracked Peppercorn and 1 teaspoon of Alum. Bring to boil and fill 1/2″ to top.
Store for 1 week before eating. Supposed to be good for at least 1 year.
Filed under: Failures, Recipes, South of Dixie Mason, Vegetables
