CAULIFLOWER MIX: A RECIPE
This recipe will make 2 or 3 quart jars of cauliflower mix. I always use clean, wide-mouth jars and I always have an extra one ready. The larger the size of the cauliflower, the more jars you will be able to make.
Servings
8
Servings
8
Ingredients
Cauliflower Mix
Brine
Instructions
  1. Chop the cauliflower, carrots, red pepper and onions into good-sized chunks. In a large pot of boiling water, boil the cauliflower, carrots and bell pepper (not the onion) for 3 minutes. Divide the veggies, the garlic, the chilies, the dill seed and the bay leaves between 2 jars. If you have extra veggies, prepare a third jar. In a large pot, bring the water, vinegar and salt to a boil. Add the brine to the jars and close with lids and rings. Cool the jars. Place in the fridge for a couple of days before sampling. This mix will stay fresh in the fridge for up to two weeks, but I have a feeling it will get eaten much quicker than that!