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RECIPE SUBMITTED BY: Cindi Ostergard Muir

Hot Pickled Cauliflower (Gardinera Mix) 

2 large cloves garlic, peeled, halved and lightly crushed
10 to 12 small dried chilies, broken into halves
1 Tbls. pickling spice
1 1/2 pounds carrots
3 medium onions
2 medium green bell peppers
2 large heads cauliflower
6 1/4 cups water
2 1/2 cups white vinegar
1/4 cup coarse salt

Place a half clove of garlic, a forth of the red chilies, and 3/4 tsp. of the pickling spice into 4 1-quart canning jars.
Slice carrots into fairly thin slices.
Cut onions inot 1-inch squares.
Seed bell peppers and cut into 1-inch squares.
Break cauliflower into flowerets.
Divide vegetables equally among jars, pack tightly.
In a medium saucepan, bring water, vinegar and salt to a boil over high heat; then pour evenly over vegetables. Put lids on jars and let cool. Refrigerate for at least 2 weeks before serving. The pickled mixture will keep in the refrigerator almost indefinitely.

When I make this recipe I use carrots, cauliflower, dill pickle chips, olives and banana peppers. But use what ever you like in a Giardinera mix.
I also actually can this in pint jars. Instead of letting the jars cool place in a boiling water bath for 10 minutes.
And the longer this sits the hotter it gets! Those little dried chilies are killer!!


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