Before this year, I had never attempted canning. The whole process seemed entirely too complicated and I was afraid of failing. I have had enough kitchen disasters to scare anyone! I grew up watching my mother can vegetables during the summer. Not only was it a southern tradition, canning insured that we had fresh vegetables during the winter. As I have canned this summer, I have tried some of the rumored shortcuts. These shortcuts would have sent my canning ancestors running! However, as a busy woman, I am all about “easy”. If it works, it works. I like simple cooking! I found an interesting pickled cauliflower recipe on Pinterest recently. I completely simplified, changed, and rearranged. Although I felt as though I was concocting a science experiment, the results were fab!
Earlier this year, in anticipation of canning, I purchased a canning set. I purchased the canning set from Amazon, here. For under $14.00, it made life much easier!
I cut my cauliflower into florets and used carrot chips and a red bell pepper. Ingredients are very flexible. You need 12 cups of anything. Be creative!
Aren’t these colors gorgeous? Brightly colored foods are great for your health! Cauliflower fights cancer and is great for heart health. There is an excellent article about cauliflower here! After the veggies were in the pot, I added the other ingredients.
After the mixture came to a full boil (a boil that remains when stirring), I boiled on high for eight minutes. During that time, I also boiled my lids.
Shock of all shocks, I didn’t boil the jars. I simply washed them in the dishwasher. I do it all the time. I have never been sick from a non-boiled jar. I ladled the cauliflower mixture into the jars with my fancy little tools. I screwed on the lids….and DONE! This recipe makes 6 quart jars. I immediately ate the remaining bit that wouldn’t fit into the jar. I have no self control.
This pickled cauliflower is a very healthy treat. Remember the health benefits of turmeric? You can read that post here! This recipe compliments so many things! The pickled cauliflower are fantastic in the place of regular pickles. They are great on a salad, and on a sandwich. They add a little kick to your basic cheese tray. Really, the possibilities are endless!
2 heads of cauliflower
1 diced red pepper
2 cups of carrot chips
4 teaspoons of salt
4 1/2 cups white vinegar
2 Tablespoons of mustard seeds
3 teaspoons of celery seeds
1 1/2 teaspoons of ground turmeric
1/2 teaspoon of crushed red pepper (I added a TON more!)
Cut cauliflower into florets.
Slice red bell pepper
Place cauliflower, carrots, and sliced red bell pepper into a large pot. This mixture should equal about 12 cups.
Add vinegar and the rest of the ingredients into the pot.
Bring to a rolling boil.
Boil for 8 minutes. Turn off heat.
While the mixture is boiling, in a separate pan, boil the lids. One they have boiled, turn off heat.
Using a slotted spoon, spoon mixture into the jar. Cover vegetables with liquid. Leave 1/2 headspasce.
Screw lids tightly.
As jars, cool, they will seal. Refrigerate after opening.
If you have any questions, please feel free to email me at firstname.lastname@example.org. Enjoy!
2 cups granulated stevia