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Hot Pickled Cauliflower

2 large garlic cloves, peeled, halved, and lightly crushed

10 to 12 small dried hot red chilies, broken into halves

1 tablespoon pickling spice

1 1/2 pounds carrots

3 medium onions

2 medium green bell peppers

2 large heads cauliflower

6 1/4 cups water

2 1/2 cups white wine vinegar

1/4 cup coarse salt

1. Place a half-clove of garlic, a fourth of the dried chilies, and 3/4 teaspoon of the pickling spice into four 1-quart canning jars.
2. Cut carrots in half lengthwise, then cut crosswise into 2-inch pieces.
3. Cut onions into 1-inch squares.
4. Seed bell peppers and cut into 1-inch squares.
5. Break cauliflower into flowerets.
6. Divide carrots, onions, bell peppers, and cauliflower equally among jars, packing tightly.
7. In a medium-size pan, bring water, vinegar, and salt to a boil over high heat; then pour evenly over vegetables. Put lids on jars and let cool.
8. Refrigerate for at least 2 weeks before serving. The pickled mixture will keep in the refrigerator almost indefinitely.

Makes about 4 quarts.