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Hot Pickled Cauliflower recipe

Homemade, spicy-hot pickled cauliflower.

Recipe: Hot Pickled Cauliflower

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 Jars

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