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Purple and Yellow Cauliflower Pickles

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Rebecka Evans


  • 9 cups white vinegar
  • 6 cups water
  • 1 tablespoon granulated sugar
  • 2 teaspoon sea salt
  • 3 large garlic cloves slivered
  • 2 teaspoon black whole peppercorns
  • 7 small bay leaves
  • 1 whole scotch bonnet pepper sliced thinly
  • 1 yellow or red sweet bell pepper sliced thinly
  • 14 Thai hot chili peppers whole


  • Prepare canning jars: wash in soap and water, rinse, and set into a large stock pot, pour enough water into the pot, enough to reach half to three quarters up the sides of jars, wash and rinse lids and rims. (for more info see manufactures instructions)
  • Wash and break or cut cauliflower into small florets
  • In a large stock pot, combine all ingredients, reserving the cauliflower until later
  • Cook over medium high heat until just under a boil
  • Add cauliflower florets and cook for 5 minutes, stirring frequently, do not reduce the heat
  • Using a strainer or slotted ladle, quickly remove vegetables to a large bowl, set aside
  • Using a clean pot holder, remove hot jars from boiling water, set on a clean dish towel,
  • Fill jars with cooked cauliflower leaving ΒΌ inch head space, distribute peppers, and spices evenly among jars
  • Using a ladle, and funnel, pour hot liquid over vegetables, to cover
  • Place rims and lids on jars, twist to tighten (do not over tighten lids at this point)
  • Return the sealed jars to stock pot, and process filled jars for 15 minutes in boiling water
  • Carefully remove jars from stock pot to a clean dish towel, rest until each has sealed. You will most likely hear "ping" or "Pop"
  • Gently tighten the lids after 30 minutes
  • Check seals after pickles have cooled, about 1 hour (it can take up to 24 hours for jars to seal) if the top pops "up" when pressed the jar is not sealed correctly, and should be reprocessed in the hot water bath or can be immediately refrigerated to consumption for up to 2 weeks.


To avoid eating canned foods that have gone off and may be dangerous to your health, throw away jars that show warning signs. A convex lid means the container was not sealed properly; liquid leaking from the jar means it is possibly broken or was overstuffed; liquid spurting out of the jar when opened is a sign that your food may have started fermenting and is past its due date; and, when unnatural or off odors can be detected, it is time to toss your canned goods into the garbage.
Clostridium Botulinum
Most often found in improperly canned foods, the bacteria Clostridium botulinum produce a toxin that causes an illness affecting the nervous system called botulism. The bacteria is an anaerobic organism, which means it lives and grows in low oxygen conditions such as an improperly sealed can or jar.
Read more: http://www.ehow.com/info_8461422_dangers-home-canning.html#ixzz2d6e0bUyr
Adapted from The Household Searchlight Recipe Book 1931 Edition