Today I scored at the Farmers market with a gigantic head of cauliflower. Plus our Peppers are coming on heavy right now! So, into the kitchen I go!
Here is my receipt for our pickled vegetables.
1/2 tsp cumin seeds
1 tsp corriandor seeds
2 cups cider vinegar
1 cup water
5 medium cloves garlic, lightly crushed and peeled
Several thick slices peeled fresh ginger
One-half sweet onion, thinly diced
1/2 cup sugar
2 Tbs. Pickling salt
1/2 tsp. ground turmeric
1/4 tsp. crushed red pepper flakes
One head cauliflower, cut into 1-1/2- to 2-inch florets
5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal
5 green and red hot peppers I use caribbean bells and jalapenos
Put your seeds in a pan and heat until the are slightly roasted.
Add in your remaining spices, vinager, ginger, garlic, onion and water and bring to a boil.
Pack your veggies in hot pint jars.
Pour the brine over your veggies leaving half inch headspace.
Process water bath for 10 minutes.
Until next time,
Mrs. Kay Rice 🌶️