Directions:
- In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
- (Keep carrots separate or they will tint the cauliflower orange).
- Add cauliflower and jalapeño peppers in a separate bowl.
- Sprinkle with 3/4 cup pickling salt and cover with cold water.
- Let these set for 1 hour.
- Drain and rinse vegetables.
- Bring brine to a boil.
- Let simmer for 5 minutes.
- Sterilize 14 pint or 7 quart jars and lids.
- Into each hot jar layer the vegetables in order of:.
- Carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapeños.
- (Repeat for quart jars).
- Top with hot brine (stir brine occasionally to distribute the garlic).
- Seal with hot lids and process in a hot water bath for 10 minutes.
- Let set for at least two week before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 23.14 Kcal (97 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 3002.7mg | 125% | |
| Potassium | 142.83mg | 3% | |
| Total Carbs | 4.86g | 2% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 0.61g | 1% | |
| Vitamin C | 14.7mg | 24% | |
| Vitamin A | 0.2mg | 8% | |
| Calcium | 15.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 30.62 Kcal (128 kJ) | ||
| Calories from fat | 0.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 3973.01mg | 125% | |
| Potassium | 188.98mg | 3% | |
| Total Carbs | 6.43g | 2% | |
| Sugars | 3.84g | 12% | |
| Dietary Fiber | 1.57g | 5% | |
| Protein | 0.8g | 1% | |
| Vitamin C | 19.4mg | 24% | |
| Vitamin A | 0.3mg | 8% | |
| Calcium | 21mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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