Recipe courtesy of Bal Arneson
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
3 pint/500 ml jars
Level:
Easy

Ingredients

Directions

Sterilize 3 pint/500 ml mason jars and their lids (See Cook's Notes.) 

Place a large pot onto the stove top and add the vinegar, sugar, ginger, cloves, coriander, cumin, fennel, fenugreek, mustard seeds, smoked paprika, peppercorns, salt, cardamom and garlic. Turn the heat to medium and bring to a boil. Boil until the sugar has dissolved, about 3 minutes. Add the cauliflower, carrots, chilies and onion, and bring back to a boil. Reduce the heat to medium and let simmer for 5 minutes. 

Carefully spoon the vegetables evenly into the sterilized jars, sliding a chili into each jar, and then top with the hot vinegar. Place the lids firmly in place and leave on a counter top to cool completely. Store the jars in the fridge for up to 1 month. 

Cook's Note

Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

IDEAS YOU'LL LOVE

Pickled Peaches

Recipe courtesy of Damaris Phillips

Cauliflower Say Cheese

Recipe courtesy of Alton Brown

Bread and Butter Pickles

Recipe courtesy of Andrew Donovan

Bread and Butter Pickles

Recipe courtesy of Percy Street Barbecue

Roasted Cauliflower and Broccoli

Recipe courtesy of Ellie Krieger

Pollo Ciudad with Pickled Tomato Salsa

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Sicilian-Style Cauliflower with Whole Wheat Pasta

Recipe courtesy of Food Network Kitchen

Chicken Tetrazzini Casserole with Cauliflower

Recipe courtesy of Rachael Ray

Classic All-American Burger with Fried Sweet Pickles

Recipe courtesy of Emily Ellyn

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking