Hot Pickled Vegetable Medley

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 76
• 4 lbs carrots, cut into slices
• 2 heads cauliflower, separated into florets
• 4 cups jalapeno peppers, with 4 slits in each
• 24 habanero peppers, with 4 slits in each
• 1 cup pickling salt
• cold water
• 2 cups water
• 2 1/2 cups vinegar
• 2 1/2 cups cider vinegar
• 3/4 cup sugar
• 1 cup pickling salt
• 3 tablespoons prepared horseradish
• 3 teaspoons minced garlic

Recipe

• 1 in a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
• 2 (keep carrots separate or they will tint the cauliflower orange).
• 3 add cauliflower and jalapeño peppers in a separate bowl.
• 4 sprinkle with 3/4 cup pickling salt and cover with cold water.
• 5 let these set for 1 hour.
• 6 drain and rinse vegetables.
• 7 bring brine to a boil.
• 8 let simmer for 5 minutes.
• 9 sterilize 14 pint or 7 quart jars and lids.
• 10 into each hot jar layer the vegetables in order of:.
• 11 carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapeños.
• 12 (repeat for quart jars).
• 13 top with hot brine (stir brine occasionally to distribute the garlic).
• 14 seal with hot lids and process in a hot water bath for 10 minutes.
• 15 let set for at least two week before using.