Ingredients Jump to Instructions ↓

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  11. 2 large garlic cloves, peeled, halved, and lightly crushed

  12. 10 to 12 small dried hot red chilies, broken into halves

  13. 1 tablespoon pickling spice

  14. 1 1/2 pounds carrots

  15. 3 medium onions

  16. 2 medium green bell peppers

  17. 2 large heads cauliflower

  18. 6 1/4 cups water

  19. 2 1/2 cups white wine vinegar

  20. 1/4 cup coarse salt

Instructions Jump to Ingredients ↑

  1. Place a half-clove of garlic, a fourth of the dried chilies, and 3/4 teaspoon of the pickling spice into four 1-quart canning jars.

  2. Cut carrots in half lengthwise, then cut crosswise into 2-inch pieces.

  3. Cut onions into 1-inch squares.

  4. Seed bell peppers and cut into 1-inch squares.

  5. Break cauliflower into flowerets.

  6. Divide carrots, onions, bell peppers, and cauliflower equally among jars, packing tightly.

  7. In a medium-size pan, bring water, vinegar, and salt to a boil over high heat; then pour evenly over vegetables. Put lids on jars and let cool.

  8. Refrigerate for at least 2 weeks before serving. The pickled mixture will keep in the refrigerator almost indefinitely.


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