Hot Pickled Vegetable Medley

Name: Hot Pickled Vegetable Medley
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 76 serving(s)
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; 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

Submitted by Aroostook

"This has such a colorful presentation and so good! When I was small, my Dad came home from a trip to Texas with a gallon of these pickles. It has taken me years to replicate the the flavors I remember. It may not be exact but it's close! =)"

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Ready In:: 1hr 10mins
Ingredients:: 13
Serves:: 76

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

directions

In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
(Keep carrots separate or they will tint the cauliflower orange).
Add cauliflower and jalapeño peppers in a separate bowl.
Sprinkle with 3/4 cup pickling salt and cover with cold water.
Let these set for 1 hour.
Drain and rinse vegetables.
Bring brine to a boil.
Let simmer for 5 minutes.
Sterilize 14 pint or 7 quart jars and lids.
Into each hot jar layer the vegetables in order of:
Carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapeños.
(Repeat for quart jars).
Top with hot brine (stir brine occasionally to distribute the garlic).
Seal with hot lids and process in a hot water bath for 10 minutes.
Let set for at least two week before using.

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RECIPE SUBMITTED BY

Aroostook

United States

Zaar...Wow, what a place! I'm one of the old timers of Zaar. I can't count the number of wonderful dishes I cooked in the past few years since joining. Along the way I have had the pleasure of meeting several Zaar chefs. Talk about your fruits and nuts! lol. I have enjoyed meeting them all. Family: What's to say...I have had the same sweet husband forever (Good thing....I'd hate to have to break a new one in...=) and live close to a couple of grown children. (Maybe you've met Smoke Alarm Jr. ..her brown rolls are sooo good!) Therefore, my family gets together often to enjoy each other's company and cooking. My greatest joy is six "little to tallerthanme" kids running around calling me Grammy. They wear me out! lol For the past thirty years I have been a Special Education teacher for grades 9-12 and love it. Took some time off last year to recovery from surgery, chemotherapy and radiation for breast cancer. (Loved the radiation....I keep imagining that we are absolutely napalming the nasty cancer cells tohellandback to keep the little suckers from returning. =) My prognosis is good and now "I'm back in the saddle again". lol. Being a north country "gurl", I am happiest outside...walking, fishing, sitting in front of an outdoor fire or being on water (although in February it's a bit stiff....=0) When indoors I like to read, garden, knit, quilt and paint. During cold Maine weather I like to warm my feet on a very large ( 100 pounds of long legs and huge feet), sweet and furry golden retriever named Kerry (aka KTBRD: Kerry the big red dawg..lol) . In the summer, the dawg and I round up the grandkids, hit the local dairy bar for a Mounds Sundae that is to die for!!!=0) . Then spend a lot of long and lazy summer days at camp . All in all...Boy, Life is good! =)

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