1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 Quarts 881g Recipe makes 3 Quarts) The following items or measurements are not included below: 1 tablespoon black peppercorns
Calories 322
Calories from Fat 9		(2%)
Amount Per Serving		%DV
	Total Fat 1.1g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 9717mg		404%
Potassium 1878mg		53%
Total Carbohydrate 63.0g		21%
	Dietary Fiber 14.2g	56%
	Sugars 37.1g
Protein 7.5g		15%
how is this calculated?

Rick's Hot Cauliflower and Carrots

Recipe #125767 | 1¼ hours | 1 hour prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: rickscott
Jun 13, 2005

This was based originally on a refrigerator pickle recipe for the pickling liquid. The acid content is high enough for canning. I give these to my DW's office staff as presents for Christmas along with my pickles. They are much requested.

3 Quarts (change servings and units)

Ingredients

1 head cauliflower, separated
2 lbs carrots, cut into sticks
9 garlic cloves, halved
9 serrano peppers
1 tablespoon black peppercorns
1/4 cup kosher salt
1/4 cup sugar
1 quart white vinegar

Directions

1
Blanch cauliflower for one minute. Drain and shock in cold water.
2
Pack quart canning jars with cauliflower, carrots, garlic, and peppers.
3
In the saucepan combine remaining ingredients.
4
Bring to a boil and simmer until the sugar desolves.
5
Ladle the pickling liquid into the jars. If necessary add more vinegar to cover the vegetables.
6
Cover with a lid and refrigerate at least ten days. Will keep in the refrigerator about three months.
7
This can be processed in a boiling water bath for 15 minutes to can. If.
8
using this method make plenty to make it worth the effort.
9
Store in a dark cool place.

Questions about this recipe?

Featured Reviews for This Recipe

From: Cats Eye

On Sep 17, 2009

Sorry, we didn't like this at all. I had to throw out all 8 qts. I followed the recipe except for the kind of hot peppers. The cauliflower was very soft and all you could taste was vinegar. I did let this sit for 2 weeks so the flavors could meld so I know that wasn't the problelm. Such a waste.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Jules211

On Aug 30, 2009

very easy to make. everyone loved it. will make again later this week before my cauliflower goes to seed. i'm probally going to add some onions and artichokes. thanks for the keeper.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Neeney

On Sep 13, 2007

This was EXACTLY what I was hoping for! I also added green pepper, sweet banana pepper, & celery to the cauliflower, carrots, garlic cloves & serrano peppers. I put the serrano peppers in whole with a slit cut in three sides. Definately try this recipe if you're looking for a spicy vegetable pickling type recipe. It's absolutely PERFECT! Thanks, Rickscott!

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews