This is what I call a “stupid-simple” canning recipe. Anyone can make these…And they are a much healthier alternative to the artificially (toxic) bright yellow colored stuff at the store! However, if you don’t want to go through the canning process you can simple store your completed jars in the refrigerator… it will take a few weeks for the flavors to develop, but they will still be very good!  You can also control the heat by adding more or less peppers.. I like to do all my jars with 1 cayenne pepper then add more peppers to some of the jars.. hungarian wax pepper, jalapeños, cherry bells, habaneros, etc. all work very well!! You can also add in thick slices of carrots for color and variety.
Ingredients
- 2 medium heads cauliflower broken into bitesized pieces
- 6 banana peppers sliced or whole
- 6 cloves Garlic peeled
- 3 teaspoons mustard seed
- 3 teaspoons Whole Black Peppercorns
- 8 cups Organic Raw Apple Cider Vinegar (with mother)
- 8 cups Water, filtered
- 1 cup Sea Salt
- canning jars with 2-piece lids
Instructions
- Combine vinegar, water and sea salt in a pot and bring to a simmer
- Pack sterilized jars with cauliflower, hot pepper, garlic clove, mustard seed and black peppercorns
- Fill jars with hot brine, leaving 1/2 in headspace & remove air bubbles
- Clean jar rims, and secure two-piece lids
- Process 10 minutes in a boiling water bath.
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Hi Hayley,
I’m excited to use this recipe but am trying to gather ingredients/supplies and have a few questions. If I were using pint jars, approx how many should I need? Are you using banana peppers and a cayenne pepper in each jar? Thanks in advance for your advice!
There are many variables to the quantity of jars you will need, ie how large you heads of cauliflower are and what size pieces of veggies you us. To be safe, I’d prepare 24 pint jars. My banana peppers were extra ripe (red) and I sliced them lengthwise. You can use any combination of hot or sweet peppers that you like.