Pickled Cauliflower and Carrots

Photo: flickr user Aleksi Pihkanen

Ingredients

12 cups 1- to 2 inch cauliflower florets (1 large head)

4 cups distilled white vinegar

2 cups water

2 tablespoons granulated sugar

1 tablespoon pickling salt

4 cups sliced carrots

4 teaspoons mustard seeds

1 teaspoon crushed red pepper flakes

Preparation

Wash 8 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Blanch cauliflower in boiling water for 3 minutes. Cool in ice water. Drain well.

In a large, non-aluminum saucepan (see note), combine the vinegar, water, sugar and pickling salt. Bring to a boil over medium-high heat.

While mixture is coming to a boil, fill the hot jars with cauliflower and carrot slices, leaving 1/2 inch head space. To each jar, add 1/2 teaspoon mustard seeds and 1/4 teaspoon red pepper flakes.

Immediately fill 1 jar at a time with some of the hot vinegar mixture, leaving 1/2 inch head space. Carefully run a plastic knife or spatula down the inside of the jars to remove trapped air bubbles. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 minutes (20 minutes at 1,000 to 6,000 feet; 25 minutes above 6,000 feet).

Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off taste.