Ingredients
6 cups white vinegar3-1/2 cups sugar3 cups water4-1/2 teaspoons canning salt1 tablespoon dried oregano1 tablespoon fennel seed2 small heads cauliflower, broken into small florets (about 12 cups)4 large carrots, sliced4 celery ribs, cut into 1/2-inch slices48 pearl onions, peeled and trimmed (about 1-1/4 pounds)4 large sweet red peppers, cut into 1/2-inch strips4 serrano peppers, seeds removed and thinly sliced10 bay leaves20 whole peppercorns10 garlic cloves, thinly sliced
Preparation
In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers.
Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
