By Kansas Living




Makes 4 1-pint jars

  • 1/2 head cauliflower, cut into 1/2-inch florets
  • 4 carrots, sliced 1/4-inch thick on an angle
  • 3 celery ribs, cut into 1/2-inch pieces
  • 2 serrano chilies, stemmed and thinly sliced
  • 4 garlic cloves, peeled
  • 2 3/4 cups distilled white vinegar
  • 2 1/4 cups water
  • 1/4 cup sugar
  • 1/4 cup Diamond Crystal kosher salt


Adapted from The America’s Test Kitchen D. I. Y. Cookbook by the editors at America’s Test Kitchen

  1. Wash four one-pint jars in warm, soapy water or the dishwasher. Also wash the screw bands by hand. In a large pot or canner, place the jars without lids on a rack so they do not touch the bottom. If you don’t have a rack, place the rings on the bottom and set the jars on top. Fill with water to two inches above the jars. Cover and heat to boiling, and then boil for 10 minutes. After that time, turn heat to low and keep the jars in the water until needed.
  2. Place the flat canning lids in a sauce pan off the heat and pour some of the liquid from the boiling pot over the top to cover. This will soften the rubber to help the lids seal.
  3. In a large bowl, toss together the cauliflower, carrots, celery and chilies. Set aside.
  4. In a large sauce pan, heat the vinegar, water, sugar, and salt to a boil over medium-high heat. Add the garlic cloves, remove from the heat, cover, and let stand for 10 minutes. Remove the garlic cloves and bring the mixture back to a boil.
  5. Remove the jars from the hot water and turn up the heat to bring the canner water back to a boil. Working with one jar at a time, pack with the vegetable mixture to the neck of the jar. Pour the boiling vinegar mixture over the vegetables until completely covered, leaving 1/2-inch headspace from the top. Run a small rubber spatula, plastic knife or bamboo skewer between the jar and the food, pressing towards the center, to release any air bubbles. Wipe the rim with a damp cloth. Remove a flat lid from the warm water and place on top of the jar. Screw on a ring. Continue until the remaining jars are filled.
  6. When the water in the canner is boiling, gently place the jars inside, making sure they do not touch each other or the outside of the canner. Make sure the water covers the jars by at least one to two inches. Cover, bring the water back to a boil, and process for 10 minutes. Turn off the heat and remove the canner lid. Allow the jars to remain in the hot water for an additional five minutes.
  7. Remove the jars from the canner and place on a dry towel to cool completely, leaving one to two inches of space between the jars. You will hear the lids start to pop as they seal, but it may take some time. Let the jars cool 12 to 24 hours before checking the seal. If the ring band has loosed during processing, do not tighten. This could interfere with the sealing process.
  8. To check the seal on the cooled jars, press on the lid. If it springs back, the jar is not sealed. Also remove the ring and to lift the lid with your fingertips. If it stays tight, the seal is good. If after 24 hours a jar doesn’t seal, just store the unsealed jar in the refrigerator and enjoy it first. Also refrigerate any jar after it’s opened.
  9. The vegetables with be tender and flavorful in a week, though you can eat them right away if you can’t wait. Store the sealed jar in the pantry for up to one year.