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    You are in: Home / Recipes / Rick's Hot Cauliflower and Carrots Recipe
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    Rick's Hot Cauliflower and Carrots

    Rick's Hot Cauliflower and Carrots. Photo by karencooks

    1/1 Photo of Rick's Hot Cauliflower and Carrots

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    1 hrs

    15 mins

    rickscott's Note:

    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.

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    Ingredients:

    Yield:

    Quarts

    Units: US | Metric

    Directions:

    1. 1
      Blanch cauliflower for one minute. Drain and shock in cold water.
    2. 2
      Pack quart canning jars with cauliflower, carrots, garlic, and peppers.
    3. 3
      In the saucepan combine remaining ingredients.
    4. 4
      Bring to a boil and simmer until the sugar desolves.
    5. 5
      Ladle the pickling liquid into the jars. If necessary add more vinegar to cover the vegetables.
    6. 6
      Cover with a lid and refrigerate at least ten days. Will keep in the refrigerator about three months.
    7. 7
      This can be processed in a boiling water bath for 15 minutes to can. If.
    8. 8
      using this method make plenty to make it worth the effort.
    9. 9
      Store in a dark cool place.

    Ratings & Reviews:

    • on August 30, 2009

      55

      very easy to make. everyone loved it. will make again later this week before my cauliflower goes to seed. i'm probally going to add some onions and artichokes. thanks for the keeper.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2007

      55

      This was EXACTLY what I was hoping for! I also added green pepper, sweet banana pepper, & celery to the cauliflower, carrots, garlic cloves & serrano peppers. I put the serrano peppers in whole with a slit cut in three sides. Definately try this recipe if you're looking for a spicy vegetable pickling type recipe. It's absolutely PERFECT! Thanks, Rickscott!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2009

      15

      Sorry, we didn't like this at all. I had to throw out all 8 qts. I followed the recipe except for the kind of hot peppers. The cauliflower was very soft and all you could taste was vinegar. I did let this sit for 2 weeks so the flavors could meld so I know that wasn't the problelm. Such a waste.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rick's Hot Cauliflower and Carrots

    Serving Size: 1 (2666 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 322.9
     
    Calories from Fat 9
    92%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 9717.2 mg
    404%
    Total Carbohydrate 63.0 g
    21%
    Dietary Fiber 14.1 g
    56%
    Sugars 37.1 g
    148%
    Protein 7.5 g
    15%

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