2 large garlic cloves, peeled, halved,and lightly crushed10 to 12 small dried hot red chilies,broken into halves1 tablespoon pickling spice1 1/2 pounds carrots3 medium onions2 medium green bell peppers2 large heads cauliflower6 1/4 cups water2 1/2 cups white wine vinegar1/4 cup coarse salt
Place a half-clove of garlic, a fourthof the dried chilies, and 3/4 teaspoon of the pickling spiceinto four 1-quart canning jars.
Cut carrots in half lengthwise, then cutcrosswise into 2-inch pieces.
Cut onions into 1-inch squares.
Seed bell peppers and cut into 1-inchsquares.
Break cauliflower into flowerets.
Divide carrots, onions, bell peppers,and cauliflower equally among jars, packing tightly.
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.
Refrigerate for at least 2 weeks beforeserving. The pickled mixture will keep in the refrigerator almostindefinitely.
Makes about 4 quarts.
Cooking with MAVEA: Spicy Pickled Cauliflower with Food in JarsIf the Hot Pickled Cauliflower recipe was useful and interesting, you can share it with your friends or leave a comment.