Rick'S Hot Cauliflower And Carrots

1. 1

   Blanch cauliflower for one minute. Drain and shock in cold water.

2. 2

   Pack quart canning jars with cauliflower, carrots, garlic, and peppers.

3. 3

   In the saucepan combine remaining ingredients.

4. 4

   Bring to a boil and simmer until the sugar desolves.

5. 5

   Ladle the pickling liquid into the jars. If necessary add more vinegar to cover the vegetables.

6. 6

   Cover with a lid and refrigerate at least ten days. Will keep in the refrigerator about three months.

7. 7

   This can be processed in a boiling water bath for 15 minutes to can. If.

8. 8

   using this method make plenty to make it worth the effort.

9. 9

   Store in a dark cool place.

* Per serving · 4 servings · Values may vary.

No additional tips available.