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Hot Pickled Vegetable Medley Recipe

August 18th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4lbscarrots, cut into slices
  2. 2headscauliflower, separated into flowerettes
  3. 4cupsjalapeno peppers, with 4 slits in each
  4. 24habanero peppers, with 4 slits in each
  5. 1cuppickling salt
  6. cold water
  7. Brine

  8. 2cupswater
  9. 2 1/2cupswhite vinegar
  10. 2 1/2cupscider vinegar
  11. 3/4cupsugar
  12. 1cuppickling salt
  13. 3tablespoonsprepared horseradish
  14. 3teaspoons mincedgarlic

DIRECTIONS

  1. In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
  2. (Keep carrots separate or they will tint the cauliflower orange).
  3. Add cauliflower and jalapeno peppers in a separate bowl.
  4. Sprinkle with 3/4 cup pickling salt and cover with cold water.
  5. Let these set for 1 hour.
  6. Drain and rinse vegetables.
  7. Bring brine to a boil.
  8. Let simmer for 5 minutes.
  9. Sterilize 14 pint or 7 quart jars and lids.
  10. Into each hot jar layer the vegetables in order of:.
  11. Carrots, 2-3 red habernaros, cauliflower and 3-4 green jalapenos.
  12. (Repeat for quart jars.).
  13. Top with hot brine (stir brine occassionally to distibute the garlic).
  14. Seal with hot lids and process in a hot water bath for 10 mintes.
  15. Let set for at least two week before using.

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