PICKLED CAULIFLOWER CANNING RECIPES RECIPES

Name: Pickled cauliflower and carrots
Prep time: 10 min
Cook time: 1 d 1 h 30 min
Total time: 1 d 1 h 40 min
Yield: 60
Cuisine: American
Ingredients: 5 pc. large heads cauliflower; 4 pounds carrots (one large bag of about 8-9); 12 1/2 cups water (3 L water); 8 1/2 cups vinegar (5% acidity) (2 L vinegar)

PICKLED CAULIFLOWER AND CARROTS! - CANNING HOMEMADE!

Pickled Cauliflower and Carrots! - Canning Homemade! image

Pickled cauliflower and carrots

Provided by Canning Homemade

Categories Salad

Total Time 1540 minutes

Prep Time 10 minutes

Cook Time 1530 minutes

Yield 60

Number Of Ingredients 4

Ingredients

5 pc. large heads cauliflower
4 pounds carrots (one large bag of about 8-9)
12 1/2 cups water (3 L water)
8 1/2 cups vinegar (5% acidity) (2 L vinegar)

Steps:

Preparation:
Cooking:
Filling the jars:
Processing:
Sealing:
Labeling:

HUNGARIAN HOT AND SPICY PICKLED CAULIFLOWER RECIPE ...

Hungarian Hot and Spicy Pickled Cauliflower Recipe ... image

Very hot and spicy pickled cauliflower pieces.

Provided by Kimberly D. B. Woodward

Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Pickled

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3 jars

Number Of Ingredients 14

Ingredients

4 cups distilled white vinegar
4 cups water
½ cup sea salt
1 head cauliflower, broken into florets
3 hot chile peppers, sliced lengthwise
3 cloves garlic, minced, divided
1 tablespoon mustard seed, divided
1 tablespoon whole black peppercorns, divided
1 tablespoon coriander seeds, divided
1 tablespoon dill seeds, divided
1 tablespoon allspice berries, divided
1?½ teaspoons red pepper flakes, divided
3 bay leaves
3 1-quart canning jars with lids and rings

Steps:

Combine vinegar, water, and salt together in a pot; bring to a simmer.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack each jar 1/3 the cauliflower, 1 hot pepper, 1 minced garlic clove, 1 teaspoon mustard seed, 1 teaspoon peppercorns, 1 teaspoon coriander seed, 1 teaspoon dill seed, 1 teaspoon allspice berries, 1/2 teaspoon red pepper flakes, and 1 bay leaf. Pour vinegar mixture into the jars, filling to within 1/2-inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 9.3 calories, CarbohydrateContent 1.7 g, FatContent 0.2 g, FiberContent 0.7 g, ProteinContent 0.5 g, SodiumContent 1088.8 mg, SugarContent 0.6 g

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