Hot Pickled Vegetable Medley

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READY IN: 1hr 10mins
SERVES: 76
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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