Pickled Peppers With Cauliflower And Carrots Recipes

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RICK'S HOT CAULIFLOWER AND CARROTS



Rick's Hot Cauliflower and Carrots image

This was based originally on a refrigerator pickle recipe for the pickling liquid. The acid content is high enough for canning. I give these to my DW's office staff as presents for Christmas along with my pickles. They are much requested.

Provided by rickscott

Categories     Canning

Time 1h15m

Yield 3 Quarts

Number Of Ingredients 8

1 head cauliflower, separated
2 lbs carrots, cut into sticks
9 garlic cloves, halved
9 serrano peppers
1 tablespoon black peppercorns
1/4 cup kosher salt
1/4 cup sugar
1 quart white vinegar

Steps:

  • Blanch cauliflower for one minute. Drain and shock in cold water.
  • Pack quart canning jars with cauliflower, carrots, garlic, and peppers.
  • In the saucepan combine remaining ingredients.
  • Bring to a boil and simmer until the sugar desolves.
  • Ladle the pickling liquid into the jars. If necessary add more vinegar to cover the vegetables.
  • Cover with a lid and refrigerate at least ten days. Will keep in the refrigerator about three months.
  • This can be processed in a boiling water bath for 15 minutes to can. If.
  • using this method make plenty to make it worth the effort.
  • Store in a dark cool place.

Nutrition Facts : Calories 323, Fat 1.1, SaturatedFat 0.2, Sodium 9717.2, Carbohydrate 63, Fiber 14.2, Sugar 37.1, Protein 7.5

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