9:37:00 PM
With the gardens producing such beautiful vegetables the amazing medleys that you can make in pickling are endless. I was fortunate to run across the picture below from one of my fantastic Canadian followers Judit, and fell in love. It's a color extravanga for the eyes and the flavors in the jar are the perfect blend. Thank you Judit for sharing your recipe, your adaptation, and allowing me to share this amazing recipe with my followers. 

From Judit: I made this recipe with pickling cucumbers and cauliflowers in a jar and were awesome too.

Pickled cauliflower and carrots

5 large heads cauliflower

4 pounds of carrots (one large bag of about 8-9)
For the brine: 12 1/2 cups water (3 L water) 8 1/2 cups vinegar (5% acidity) (2 L vinegar)
1 1/2 cups sugar (35 dkg sugar) 8 T. canning salt Add to each jars: Dill 1/4 tsp mustard seed 1/4 tsp coriander seed 6 pieces of black pepper 2 bay leaves 2 cloves of garlic
Preparation: Prepare 10-12 quarts or double in pints , lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing. Make sure to fill your water bath canner and get the water to a simmer. Cut cauliflower into nice size pieces and slice carrots into chips.

Cooking: Add Brine ingredients to a large pot and b
ring to a boil over medium heat, stirring to dissolve sugar.  Add cauliflower and  carrots, and heat for 3 minutes. Remove from heat. If you want to raw pack the jars you can also do that by just pouring the hot brine over the already filled jars of vegetables. 

Filling the jars:  On a dishtowel place hot jars and add the spices to each. Then pack veggies into jars to within a generous ½ in of top of jar. Ladle hot pickling liquid into jar to cover veggies leaving ½ inch head-space. Remove air bubbles and adjust head-space , if necessary, by adding more hot pickling liquid. Wipe rim with clean cloth or paper-towel, center lid on jar, screw band down till resistance is met, then increase to fingertip-tight.

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Labeling:  Make sure to label your jars after they have cooled with the name of the recipe and the date canned.  

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