Hot Pickled Vegetable Medley |
|
 |
Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 76 |
|
This has such a colorful presentation and so good! When I was small, my Dad came home from a trip to Texas with a gallon of these pickles. It has taken me years to replicate the the flavors I remember. It may not be exact but it's close! =) Ingredients:
4 lbs carrots, cut into slices |
2 heads cauliflower, separated into florets |
4 cups jalapeno peppers, with 4 slits in each |
24 habanero peppers, with 4 slits in each |
1 cup pickling salt |
cold water |
2 cups water |
2 1/2 cups white vinegar |
2 1/2 cups cider vinegar |
3/4 cup sugar |
1 cup pickling salt |
3 tablespoons prepared horseradish |
3 teaspoons minced garlic |
Directions:
1. In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
2. (Keep carrots separate or they will tint the cauliflower orange).
3. Add cauliflower and jalapeño peppers in a separate bowl.
4. Sprinkle with 3/4 cup pickling salt and cover with cold water.
5. Let these set for 1 hour.
6. Drain and rinse vegetables.
7. Bring brine to a boil.
8. Let simmer for 5 minutes.
9. Sterilize 14 pint or 7 quart jars and lids.
10. Into each hot jar layer the vegetables in order of:.
11. Carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapeños.
12. (Repeat for quart jars).
13. Top with hot brine (stir brine occasionally to distribute the garlic).
14. Seal with hot lids and process in a hot water bath for 10 minutes.
15. Let set for at least two week before using.
|
|