HOT PICKLED VEGETABLE MEDLEY
This has such a colorful presentation and so good! When I was small, my Dad came home from a trip to Texas with a gallon of these pickles. It has taken me years to replicate the the flavors I remember. It may not be exact but it's close! =)
Provided by Aroostook
Categories Cauliflower
Time 1h10m
Yield 76 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
- (Keep carrots separate or they will tint the cauliflower orange).
- Add cauliflower and jalapeño peppers in a separate bowl.
- Sprinkle with 3/4 cup pickling salt and cover with cold water.
- Let these set for 1 hour.
- Drain and rinse vegetables.
- Bring brine to a boil.
- Let simmer for 5 minutes.
- Sterilize 14 pint or 7 quart jars and lids.
- Into each hot jar layer the vegetables in order of:.
- Carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapeños.
- (Repeat for quart jars).
- Top with hot brine (stir brine occasionally to distribute the garlic).
- Seal with hot lids and process in a hot water bath for 10 minutes.
- Let set for at least two week before using.
Nutrition Facts : Calories 32.1, Fat 0.2, Sodium 3003.4, Carbohydrate 6.8, Fiber 1.4, Sugar 4.5, Protein 0.9
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