Ingredients
Equipment
Method
- Bring a large pot of water to a boil. In the meantime, prepare an ice bath by filing a large bowl with ice and water.
- Once the water is boiling, add the cauliflower and carrots and cook for 2 minutes. Drain water and remove the veggies immediately to the ice water bath.
- To the same pot, add 2 cups of water, white wine vinegar, sugar, salt, mustard seeds and celery seeds. Bring the mixture to a boil.
- Remove the cauliflower and carrots from the ice bath and add them to the pot with the vinegar mixture. Add sliced fennel, frozen pearl onions and sliced jalapenos. Stir and return to a boil.
- Once boiling, remove the pot from the heat. With a slotted spoon, divide the vegetables between 4 sterilized pint sized jars.
- Ladle the hot pickling liquid into each jar, leaving 1/4 inch headspace.
- Wipe the rim of each jar with a damp paper towel and place on the seal. Apply the canning rings fingertip tight.
- Using the canning tongs, gently transfer each jar to the water bath canner. The jars should be covered by at least an inch of water. Bring the water to a boil and process for 10 minutes.
- Using canning tongs, remove the jars from the water bath canner and transfer them to a kitchen towel or cooling rack. Leave to cool for 4 hours minimum. Enjoy!