Rick's Hot Cauliflower and Carrots

Recipe by rickscott
READY IN: 1hr 15mins
YIELD: 3 Quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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