Hot & Spicy, Pickled Cauliflower
Hot & Spicy, Pickled Cauliflower
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.
Servings: 6 Quarts
Going to make a hot cauliflower in1 litre jars. If using the pkg of pickling spice how much would you put in a jar?
I personally don’t love the flavor of the picking spices that you purchase, I would recommend 1 to 3 teaspoons, depending on how much of that flavor you would like to have.
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.