Ingredients for Rick's Hot Cauliflower And Carrots
- 1 medium head cauliflower, cut into florets
- 2 large carrots, peeled and sliced into 1/4-inch rounds
- Garlic Cloves
- Serrano Peppers
- Black Peppercorns
- Kosher Salt
- 1 cup sugar
- White Vinegar
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How to Make Rick's Hot Cauliflower And Carrots
- Blanch cauliflower florets for 1 minute in boiling water.
- Immediately transfer blanched cauliflower to an ice bath to stop the cooking process.
- Pack quart-sized canning jars with cauliflower florets, carrots (sliced into 1/4-inch rounds), 4 cloves garlic (minced), and 2-3 small red chili peppers (sliced, adjust to taste).
- In a large saucepan, combine 2 cups white vinegar, 1 cup water, 1 cup sugar, 1 tablespoon salt, and 1 teaspoon mustard seeds.
- Bring the pickling liquid to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
- Carefully ladle the hot pickling liquid into the jars, leaving about 1/2 inch headspace.
- Add more vinegar if needed to ensure vegetables are fully submerged.
- Wipe jar rims clean, place lids and rings on jars, and tighten fingertip-tight.
- For refrigerator pickles: Refrigerate for at least 10 days before serving. Store in the refrigerator for up to 3 months.
- For canned pickles: Process in a boiling water bath for 15 minutes (adjust processing time based on your altitude).
- Let jars cool completely; you'll hear the satisfying 'pop' as they seal.
Nutrition Information (Approximate per serving)
Sodium
404 g
Sugar
148g
Fat
0g
Carbs
21g
