Hot Pickled Vegetable Medley Recipe

Directions:

1. In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
2. (Keep carrots separate or they will tint the cauliflower orange).
3. Add cauliflower and jalapeño peppers in a separate bowl.
4. Sprinkle with 3/4 cup pickling salt and cover with cold water.
5. Let these set for 1 hour.
6. Drain and rinse vegetables.
7. Bring brine to a boil.
8. Let simmer for 5 minutes.
9. Sterilize 14 pint or 7 quart jars and lids.
10. Into each hot jar layer the vegetables in order of:.
11. Carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapeños.
12. (Repeat for quart jars).
13. Top with hot brine (stir brine occasionally to distribute the garlic).
14. Seal with hot lids and process in a hot water bath for 10 minutes.
15. Let set for at least two week before using.