Spicy Pickled California Mix

Name: Spicy Pickled California Mix
Yield: Yield: 2 pints
Cuisine: American
Ingredients: 1 tsp. dried oregano (optional); 1 tbsp. canning salt; 1 cup water; 2 cups (5 percent acidity) distilled white vinegar; ½ cup red bell pepper, chopped; 2 carrots, sliced or julienned; 2 carrots, sliced or julienned; 2 celery stalks, sliced into ¼-inch pieces; 4 cloves garlic, chopped; 6 serrano peppers, sliced into ¼-inch pieces; 2 cups cauliflower florets

Preparation info

Yield:
2 pints

Difficulty
Easy

Appears in

Can It & Ferment It

By Stephanie Thurow

Published 2017

About

Ingredients

2 cups cauliflower florets
6 serrano peppers, sliced into ¼-inch pieces
4 cloves

Americas
United States
Preserve
Vegan
Gluten-free
California

Method

Clean and prepare all vegetables. In a large nonreactive pot, bring the brine ingredients to a boil. Once salt is dissolved, add the chopped veggies and bring the mixture back to a boil. Boil on medium-high for 3 minutes and reduce heat to low.

Ladle the hot vegetable mixture into the prepared jars. Use a funnel to safely transfer the mixture into the jars, leaving ¼-inch headspace. Wip