A local, organic farmer planted too much cauliflower and asked us if I could do something with them.  He liked dilly beans and wondered if we could do the same with cauliflower.   I said, “Sure CAN!”   Much to my surprise, he then asked for us to pickle 100 (quart) jars of his organic cauliflower and carrots!

I love “putting up” the harvest, so this was a challenge I could handle.  In fact, last year I canned nearly 600 jars. So, with this order for 100,  I think I will be close to topping that number this year.

With the homestead a daily hubbub these days, we had to wait until after hours to have a block of time to prep and put up.  Some nights we were up past midnight.  Now that was something I couldn’t handle without COFFEE!  Thanks to a friend lending a hand, we were able to put the jars up in three nights!

White, green and yellow cauliflowers from the organic farm

Washing and prepping the veggies. BTW, Jordanne just completed a food course, passed the test, got her certificate and is now a "Certified Food Handler." Congrats!

Loving all the colors. Wish he had grown some purple carrots-- that would have made a mighty fine medley.

Packed and ready for pickling spices and vinegar


This was our first canning-for-hire job and we are pleased to report that the farmer was mighty pleased with the results.  Not  only was he thrilled,  he gave Sis and me a pretty decent tip!  THANKS!!!!

Come summer , will you  be  in pickle with a boat load of vegetables?

Without the use of a pressure canner,  storing vegetables in vinegar-based brine is a great way to make them last, not to mention it is  healthful,  too!

:: Resources ::

Pickling Vegetables

Real Food Resources


  1. Nebraska Dave says:

    Anais, wow what a huge canning project. I’m guessing you did not use the fermenting brine process. Maybe you have explained your vegetable pickling process in a previous post. Could you post a link about the process and the ingredients in the brine solution? Many thanks for your commitment to help all us preserve our produce.

    Have a great front porch day.

  2. Susan says:

    What timing! I am just starting my first pickling project – beans from our garden. My task is MUCH smaller but I am so excited to dig in. Thanks for the inspiration!

  3. Christie says:

    Oh, that cauliflower! Coming from this cauliflower enthusiast, I am DROOLING at those tri-colored beauties! Wow – major kudos to you.

  4. Joy Giles says:

    I just put up my first 5 jars (pints) of bread and butter pickles as well as 5 pints of plum jam.

  5. Lindie says:

    I used to have a big garden and either froze or canned everything. I’m older now and live alone so I maybe do little bits and pieces for myself. I tried my hand at making a quart of pickled asparagus after tasting some Amish asparagus a few weeks ago. Very mild with a slight dill flavor. I hope my quart tastes like it! The brine was similar, cider vinegar, a bit of sugar and sale,and some filtered water. I hope I didn’t use too much fresh dill. When I make something, it’s just for my own satisfaction these days.

  6. Anna says:

    100 jars,WOW, never canned that much of anything. Just got done putting up 10 quarts and 15 pints of tomatoes. Next is pickled peppers and hot veggie mix (my son’s favorite). Here’s to a Happy Canning season and Thankfulness that we have something to put up, whether it be from our own garden or another’s.

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