Rick's Hot Cauliflower And Carrots

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This was based originally on a refrigerator pickle recipe for the pickling liquid. The acid content is high enough for canning. I give these to my dw's office staff as presents for christmas along with my pickles. They are much requested.

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Steps

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Blanch cauliflower for one minute.

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Drain and shock in cold water.

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Pack quart canning jars with cauliflower , carrots , garlic , and peppers.

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In the saucepan combine remaining ingredients.

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Bring to a boil and simmer until the sugar desolves.

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Ladle the pickling liquid into the jars.

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If necessary add more vinegar to cover the vegetables.

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Cover with a lid and refrigerate at least ten days.

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Will keep in the refrigerator about three months.

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This can be processed in a boiling water bath for 15 minutes to can.

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If.

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Using this method make plenty to make it worth the effort.

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Store in a dark cool place.

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Ingredients

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cauliflower, carrots, garlic cloves, serrano peppers, black peppercorns, kosher salt, sugar, white vinegar