Hot Pickled Vegetable Medley Recipe

Name: Hot Pickled Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Brine; 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

Servings: persons

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
Brine
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

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 jalapeno 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 jalapenos.
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.

751

kcal

Calories

154

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Hot Pickled Vegetable Medley falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Pickled Vegetable Medley

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