Pickled Cauliflower and Carrots
Wash 8 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
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.