Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

This has such a colorful presentation and so good! When I was small, my Dad came home from a trip to Texas with a gallon of these pickles. It has taken me years to replicate the the flavors I remember. It may not be exact but it's close! =)

Ingredients Nutrition

Directions

  1. In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
  2. (Keep carrots separate or they will tint the cauliflower orange).
  3. Add cauliflower and jalapeño peppers in a separate bowl.
  4. Sprinkle with 3/4 cup pickling salt and cover with cold water.
  5. Let these set for 1 hour.
  6. Drain and rinse vegetables.
  7. Bring brine to a boil.
  8. Let simmer for 5 minutes.
  9. Sterilize 14 pint or 7 quart jars and lids.
  10. Into each hot jar layer the vegetables in order of:.
  11. Carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapeños.
  12. (Repeat for quart jars).
  13. Top with hot brine (stir brine occasionally to distribute the garlic).
  14. Seal with hot lids and process in a hot water bath for 10 minutes.
  15. Let set for at least two week before using.