Hot & Spicy, Pickled Cauliflower
Servings: 6 Quarts
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 Apple Cider Vinegar
- 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.
Notes
A little jar-side reality check: I’m sharing my kitchen experience here, not a food-safety laboratory’s seal of approval. For pantry storage, use a current, research-tested recipe and follow its exact ingredients, acidity, jar size, headspace, canner type and altitude-adjusted process. A family tradition or a sealed lid does not establish safety. Improper canning can cause botulism, and you cannot reliably see, smell or taste the toxin. Read the CDC’s home-canning guidance before you begin.
About the older directions below: These record my personal method; they have not been verified as matching a tested process. Do not use them as stand-alone canning instructions. Use the linked tested guidance in full, or refrigerate promptly or freeze the food instead. A disclaimer does not make an untested method safe.