Pickled cauliflower and carrots
Pickled cauliflower and carrots
Prep Time 10 mins
Cook Time 1 d 1 hr 30 mins
Total Time 1 d 1 hr 40 mins
Course Salad
Cuisine American
- 5 pc. large heads cauliflower
- 4 pounds 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)
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 bring 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.
Keyword Pickled cauliflower and carrots