Hi friends! This month the Food In Jars Mastery Challenge is “cold pack preserving!” I’ve got some easy carrot and cauliflower pickles to share with you. First though, you may be asking “What the heck does cold pack preserving mean?” Well, cold pack preserving simply means you place your product in canning jars when it’s cold (or raw in this case). The food isn’t cooked first. The brine or syrup that goes over it is usually hot, but the food itself is not. Does that make sense? Cold packs are most often done with fruits you don’t want to get soft or with vegetables to keep them crisp.
Easy Carrot and Cauliflower Pickles
A fun and easy twist on pickled vegetables! Adjust the red pepper flakes if you like your vegetables with a bit more spice!
- ½ head of cauliflower, cut into small pieces
- baby carrots, peeled
- 2 cloves garlic, peeled
- 2 cups white vinegar
- 2 cups water
- 1/4 cup salt
- 1 Tbsp white sugar
- ½ tsp red pepper flakes
Wash two pint jars
Add one clove of garlic into the bottom of each jar.
In a large bowl, toss carrots and cauliflower together.
Fill both jars to the top with mixed vegetables.
Place water and vinegar into a saucepan and bring to a boil. Reduce to medium heat.
Add sugar, salt and red pepper flakes. Heat until salt and sugar are dissolved.
Turn off heat and cool to room temperature.
Carefully pour mixture into jars.
Place jars in refrigerator and let sit for 2 weeks or longer to blend flavors.
After two weeks, open and taste. Jars will keep up to six months in the refrigerator.
Serve with sandwiches or from the jar as an accompaniment to a fruit and cheese plate!
Spice them up by adding mustard seeds or peppercorns to the bottom of the jars. Adjust the seasonings to your own taste. Personally, I like a bit more garlic in mine.
Do you like pickled vegetables? What’s your favorite? Here are two more recipes for you to try:
Quick Garlic and Dill Refrigerator Pickles
Zucchini Bread and Butter Pickle Chips