Hot Pickled Vegetable Medley - cooking recipe

Ingredients

4 lbs carrots, cut into slices
2 heads cauliflower, separated into florets
4 cups jalapeno peppers, with 4 slits in each
24 habanero peppers, with 4 slits in each
1 cup pickling salt
cold water
Brine
2 cups water
2 1/2 cups white vinegar
2 1/2 cups cider vinegar
3/4 cup sugar
1 cup pickling salt
3 tablespoons prepared horseradish
3 teaspoons minced garlic

Preparation

In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
(Keep carrots separate or they will tint the cauliflower orange).
Add cauliflower and jalapeno peppers in a separate bowl.
Sprinkle with 3/4 cup pickling salt and cover with cold water.
Let these set for 1 hour.
Drain and rinse vegetables.
Bring brine to a boil.
Let simmer for 5 minutes.
Sterilize 14 pint or 7 quart jars and lids.
Into each hot jar layer the vegetables in order of:
Carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapenos.
(Repeat for quart jars).
Top with hot brine (stir brine occasionally to distribute the garlic).
Seal with hot lids and process in a hot water bath for 10 minutes.
Let set for at least two week before using.