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Pickled cauliflower and Carrots

Looking for recipe for making pickled cauliflower with carrots.


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This is a recipe that can be used for all pickled vegetables but my favourites are also cauliflower and carrot, click here.

Enjoy

Posted 2008-07-07T11:08:48Z
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4 helpful answers

If it's not on the Internet, it doesn't exist.

Hot Pickled Cauliflower

 

2 large garlic cloves, peeled, halved, and lightly crushed 10 to 12 small dried hot red chilies, broken into halves 1 tablespoon pickling spice (sold at supermarket)  1 1/2 pounds carrots 2 large heads cauliflower 6 1/4 cups water 2 1/2 cups white wine vinegar 1/4 cup coarse salt
  1. Place a half a clove of garlic, a fourth of the dried chilies, and 3/4 teaspoon of the pickling spice into four 1-quart canning jars. Do not put the chilies if you don't want a spicy mixture!!! 
  2. Cut carrots in half lengthwise, then cut crosswise into 2-inch pieces.
  3. Break cauliflower into flowerets.
  4. Divide carrots and cauliflower equally among jars, packing tightly.
  5. In a medium-size pan, bring water, vinegar, and salt to a boil over high heat, then pour evenly over vegetables. Put lids on jars and let cool.
  6. Refrigerate for at least 2 weeks before serving.

The pickled mixture will keep in the refrigerator almost indefinitely. This is my FAVORITE and I especially like it a bit spicy!!

Posted 2008-07-07T16:44:08Z
AmnonAv was invited by Yedda to answer this question.

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If you can't help then get out of the way!

Debs, t y for your reply. However, am looking to use a canner instead of refrigeration method. Would the recipe work just as well? 

Posted 2008-07-07T16:45:20Z
 
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AmnonAv, this sound great. However, I want to use a water bath (canner) to process. Would this work?

Posted 2008-07-07T16:51:33Z
 
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If it's not on the Internet, it doesn't exist.

Most definitely. Just be sure that everything is clean and sanitized before you seal those cans. And, don't forget... once you open the cans, they'll have to be refrigerated.

Also, remember to seal the cans while they are still hot. But I'm sure you already know that. Cool

Posted 2008-07-07T16:57:26Z
AmnonAv was invited by Yedda to answer this question.

 
10 helpful answers

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Thank you for the answer. I used the refrigerated method. However, next batch will be processed along with some Kosher pickles.

Posted 2008-07-11T17:36:58Z
 
83 helpful answers

Sorry I didn't reply earlier, glad it worked out for you.

Posted 2008-07-14T16:32:57Z
 

Whenever you water-bath can there is a risk of botulism. Vegetables do not have enough acid to prevent botulism and without actually testing the pH (acidity level) of the mixture, it is impossible to know whether the vinegar added is enough to raise the pH sufficiently. If the recipe was intended to be refrigerated, it probably should not be canned.

Posted 2008-12-18T22:00:26Z

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