Hot Pickled Cauliflower
Ingredients
3 cups water
3 cups white vinegar
3/4 cup white sugar, (or low-carb, substitute low carb sweetener for sugar)
1/4 cup salt
4 cloves garlic, crushed
1 teaspoon coriander seeds
1 teaspoon turmeric powder (for color)
1 large head cauliflower, cut into florets
9 cayenne peppers, sliced
Directions
Chop the cauliflower into bite-sized pieces, and cut the cayenne peppers diagonally Blanched the cauliflower pieces for about 2 minutes to soften them up a bit, then put them into an ice water bath.
Pack the blanched cauliflower and peppers into quart canning jars Add the ingredients for the brine to a large pot and bring to a boil.
Pour it into the jar. When full put the lid and band on, and that’s all folks.
Remember, you have to refrigerate as the canning process isn’t sterile. And you want to let them sit for a while to get yellow and to get hot.
They will last quite a long time in the fridge, but I usually eat them long before.
