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Preparation time:
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Difficulty: Easy - for beginners

Dietary guidance: v v n g d 


2 c cauliflower florets
2 c carrots, peeled and sliced
1 1/4 c white vinegar
1/3 c sugar
1 Tbs salt
2 c shaved fennel
2 c frozen pearl onions
1 c sliced jalapenos chiles
1 tsp mustard seeds
1/2 tsp celery seeds


In large pot of boiling water, cook cauliflower and carrots for 2 minutes. Drain and transfer to ice water bath.

Bring 2 c water, vinegar, sugar, and salt to boil. Add all remaining ingredients (including cauliflower and carrots). Allow mixture to return to a boil then remove from heat.

With a slotted spoon transfer vegetables into two sterilized 1 qt jars. Ladle in hot pickling liquid, leaving 1/2" headspace. Remove air bubbles and adjust headspace as needed.

Seal jars then process in water bath canner for 15 minutes.


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