Pickled Cauliflower and Carrots


12 cups 1- to 2 inch cauliflower florets (1 large head)
4 cups distilled white vinegar
2 cups water
2 tablespoons granulated sugar
1 tablespoon pickling salt
4 cups sliced carrots
4 teaspoons mustard seeds
1 teaspoon crushed red pepper flakes


Wash 8 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Blanch cauliflower in boiling water for 3 minutes. Cool in ice water. Drain well.
In a large, non-aluminum saucepan (see note), combine the vinegar, water, sugar and pickling salt. Bring to a boil over medium-high heat.
While mixture is coming to a boil, fill the hot jars with cauliflower and carrot slices, leaving 1/2 inch head space. To each jar, add 1/2 teaspoon mustard seeds and 1/4 teaspoon red pepper flakes.
Immediately fill 1 jar at a time with some of the hot vinegar mixture, leaving 1/2 inch head space. Carefully run a plastic knife or spatula down the inside of the jars to remove trapped air bubbles. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 minutes (20 minutes at 1,000 to 6,000 feet; 25 minutes above 6,000 feet).
Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off taste.




1.0 servings


Friday, December 10, 2010 - 1:02am


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