Hot Pickled Vegetable Medley

• 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
• Brine
• 2 cups water
• 2 1/2 cups white vinegar
• 2 1/2 cups cider vinegar
• 3/4 cup sugar
• 1 cup pickling salt
• 3 tablespoons prepared horseradish
• 3 teaspoons minced garlic

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 jalapeno 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 jalapenos.
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.

carrots, cauliflower, jalapeno peppers, peppers, pickling salt, cold water, brine, water, white vinegar, cider vinegar, sugar, pickling salt, horseradish, garlic

Taken from www.food.com/recipe/hot-pickled-vegetable-medley-102357 (may not work)