Canning Recipes

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Pickled Cauliflower And Carrots
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 medium cauliflower heads - (1 1/2 lbs ea)
4 tablespoons salt -- divided
4 cups sliced carrots
1 quart white vinegar
1 cup sugar
1/2 cup dried minced onion
2 tablespoons mustard seeds
2 teaspoons ground turmeric
4 whole peppercorns

Trim cauliflower and cut into florets (you'll have about 4 quarts). Place
cauliflower in a large bowl. Add 2 tablespoons salt. In another bowl,
combine carrots with remaining salt. Cover both bowls and let stand 2
hours. Rinse each thoroughly and drain.

Combine vinegar, sugar, minced onion, mustard seeds, turmeric and
peppercorns in a very large saucepan; bring to a boil. Add carrots;
return to a boil. Reduce heat and simmer, covered, for 5 minutes. Add
cauliflower and return to a boil. Reduce heat and simmer, covered, until
vegetables are crisp-tender, 6 to 8 minutes.

Pack hot vegetables into hot, clean jars and fill jars with boiling
liquid. Let cool, then refrigerate.

This recipe yields ?? servings.

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