Pickled Cauliflower And Carrots

• 12 cups cauliflower florets 1- to 2 inch, 1 large head
• 4 cups white vinegar
• 2 cups water
• 2 tablespoons granulated sugar
• 1 tablespoon pickling salt
• 4 cups sliced carrots
• 4 teaspoons mustard seeds
• 1 teaspoon crushed red pepper flakes

1. Wash 8 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
2. Blanch cauliflower in boiling water for 3 minutes. Cool in ice water. Drain well.
3. In a large, non-aluminum saucepan (see note), combine the vinegar, water, sugar and pickling salt. Bring to a boil over medium-high heat.
4. While mixture is coming to a boil, fill the hot jars with cauliflower and carrot slices, leaving 1/2 inch head space. To each jar, add 1/2 teaspoon mustard seeds and 1/4 teaspoon red pepper flakes.
5. Immediately fill 1 jar at a time with some of the hot vinegar mixture, leaving 1/2 inch head space. Carefully run a plastic knife or spatula down the inside of the jars to remove trapped air bubbles. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 minutes (20 minutes at 1,000 to 6,000 feet; 25 minutes above 6,000 feet).

cauliflower, white vinegar, water, sugar, pickling salt, carrots, mustard seeds, red pepper

Taken from www.yummly.com/recipe/Pickled-Cauliflower-and-Carrots-1670001 (may not work)