I made four gallons of these.Three weeks later and I have a half gallon left.Everyone that tried them loved them.They are asking for more! I highly recommend this recipe!👍😊
I love the cauliflower stems they are sweet and crunchy and delicious! Same with broccoli I will not purchase just a crown, in fact I like the stem better than the florets.
Cant wait to try this!! Do you let the filled jars cool before putting in the fridge? Also, how long do they last assuming they don’t get all eaten so quickly? Thanks
Hi Zelda. Thanks for the video. I just water bath canned 20 quart jars (2 flavors) of pickled cauliflower from the garden(s.) We are pescetarians and grow about 95% of our foods, including dry foods. There is nothing like canning/processing our own foods. Keep up the good work(s.)
I grew up with canned garden veg. My mom did it on a fire stove. IThe kitchen would be so hot but she never complained. She loved seeing the cans on the shelf
I want to try this. We have been getting g a lot of free cauliflower and jalapeño Chili’s and a few other veggies so this is a really nice recipe to try. Very simple. It’s the first time I will be pickling anything ever! Was the tea bag of a special flavor like earl grey or green tea or was it just any tea bag? Thank you for your recipe.
I see you didn't submers your jars in boiling water for 30 minutes ! Wow ! I have lots of plastic containers ! How long will they keep edible ? Great recipe ! Thank You very much dear !
Sorry I'm spanish, what is a hive of a cup of salt? If is 1/4 cup of salt for 1 c.water & vinigar..half a cup salt for 2 c.water Could u write down the spicies used, pleased?
I just opened the jar of spiced cauliflower that I made last week, and it was HORRIBLE....I followed the recipe to a "T" but it was wayyyyyyyy tooo salty. In fact so salty I couldn't eat them. The garlic taste was also way too much. I had to throw the whole batch away.
I actually did some research because I felt so bad for you . It was a cook on utube that was explaining brined veggies. They do recommend The grape leaves or tea bags . He said for some reason some brining can take up to 40 days
I read somewhere that you should add 1 Tbls salt per cup of liquid. So 3 cups water plus 3 cups vinegar is 6 cups liquid would be 6 Tbls salt, (or 1/4 cup plus 2 Tbls, since 4 Tbls equal 1/4 cup).
Sorry I just saw this. I don’t know how I missed it. It should have said per vinegar. I am truly so sorry . My friend does it I-cup salt to 2 cups vinegar. Now that did not work got me
I pack my jars tightly, fill to the rim with water then carefully tip the water out (holding back the veg) and measure the water. That's the TOTAL amount brine you need
My son just finished the big jar He keeps it in his refrigerator. So that has been about eight mats opened. Have to be honest. They never last more than that in our house. Ha ha
