2 lg heads of Cauliflower
2 med-lg onions, quartered then sliced 1/4 to 1/2 inch slices
6-8 Anaheim or Hungarian Banana Peppers, seeds removed and sliced into rings
2 cps sliced carrots (thinly sliced, but not too thin)
1/2 tsp whole cloves
3 tsp yellow mustard seeds
1 1/2 cp sugar
2 tsp celery seeds
1 cp pickling salt
3 cps white vinegar
12 cps water
Canning Jars - 6 qt jars or 12 pint jars
Clean and cut cauliflower into florets, slice onions, clean and slice carrots. Place all veges in large bowl and toss with pickling salt. Add enough water to cover veges, and soak for 6-10 hrs in a cool place.
After veges have soaked, rinse in running water and drain thoroughly.
In a large stock pot...add 12 cps of water, vinegar, sugar, mustard seeds, celery seeds, and cloves. Bring to a boil, stirring occasionally. (for the novice - best time to get your jars and lids sterilized and soaking in hot water). Reduce heat, add peppers and simmer for 5 min.
Add vegetable mix and bring to boil again,reduce heat and simmer for additional 5 min, stirring occasionally. (for the novice - good time to get canner filled 1/2 way with water and on the stove to boil)
With a slotted spoon, spoon vegetables into hot jars leaving 1/2 inch head space. (I tap the jar down so that the veges "settle" and I can squeeze a little more in)
Ladle vinegar mixture (mixing liquid as you go so that each jar receives some of the mustard and celery seeds and clover) over vegetables leaving 1/4 inch head space.
Remove all air bubbles. (For the novice - Run thin spatula down the inside of each jar, pressing gently against the veges, with jar slightly tilted...work around the inside of the jar - repeating the process. After air bubbles are removed you may need to add additional liquid to maintain the 1/4 inch head space). Wipe rims with clean damp cloth, apply lids and rings.
Place jars in canner on canner rack and add additional water (try to avoid pouring water directly on jars), so that water level is 1-2 inches above jar tops. Cover and bring to boil...reduce heat and begin processing for 10 min. Remove from canner and place on towel or wire rack to cool.
**Dont' be afraid to change the amount of seasonings to your own taste...less peppers, more peppers, less vinegar, more vinegar....its about what you like...taste test your liquid as you go...just don't forget to write it down once you've found your special flavor...nothing like getting it just the way you like it, and not remembering how you did it!
