This recipe is perfect to use when all your veggies in your garden are ripening and can’t use them all up. Rather than wasting them, can them.
Process: 10 minutes
Serves: 8 Pints
1 Head of Cauliflower, flowerets
2 Green Peppers, cut into strips
2 Red Peppers, cut into strips
3 Carrots, peeled and cut into strips
2 Cucumbers, cut into discs
4 Jalapeños, halved
1 1/2 cups Canning Salt
14 cups Distilled Water, divided
1/4 cup Sugar
2 tbsp Prepared Horseradish
2 Garlic Cloves
10 cups White Distilled Vinegar
In a large bowl combine cauliflower, green and red peppers, carrots, cucumbers, 12 cups of distilled water and 1 1/2 cups canning salt. Allow for the vegetables brine for 1 hour, then drain and rinse throughly.
In a large sauce pan over medium heat add in 2 cups of distilled water, sugar, horseradish, garlic cloves and white distilled vinegar. Allow vinegar solution to simmer for 15 minutes.
Pack vegetables into hot jars to 1/2 inch from the top of the jar. Place half of a jalapeño pepper on top and ladle in the vinegar solution, making sure to release all the air bubbles. Top with the two-piece cap and process for 10 minutes in a boiling water canner.