From: Put ‘em up! By Sherri Brooks Vinton
Makes 5 pints
4 cups distilled white vinegar
1 cup water
½ cup sugar
1 tbsp kosher salt
1 tbsp mustard seed
1 tsp dried oregano
¼ tsp red pepper flakes (optional)
1 small head cauliflower leaves removed, cored, and cut into ½ -inch florets (about 6 cups)
4 large carrots, peeled and cut into coins
1 red bell pepper, chopped
1 cup pitted sliced black olives
1 cup pitted sliced green olives
1 cup chopped onion
- Combine vinegar, water, sugar, salt, mustard seed, oregano, and red pepper flakes in a large pot, and bring to a boil.
- Add cauliflower, carrots, red bell pepper, olives, and onions, and return to boil. Reduce heat and simmer until veggies just begin to turn tender, 2-3 minutes.
- Pour into jars, covering the solids by ¼ inch with liquid. Leave ¼ inch of headspace between liquid and the lid.
- Use water bath method. Wipe rims of clean, center lids on jars and screw on jar bands. Process in bath for 10 minutes. Turn off heat, remove canner lid and let rest in the water for 5 minutes. Remove jars and set a side for 24 hours. Check seals, then store in a cool, dark place for up to a year.
Review: Stephanie has been raving about muffalatas over the last month or so. I personally have never tried them but she’s in love. I found a recipe in my “Put ‘em Up” canning book for Olive Relish, which is the staple in a muffalata, and decided to make it for her. Another easy recipe, however it is time consuming due to all the veggie chopping.
The jars really look gorgeous though, don't they?