Yield: 9 Half-pints
|12 cups||Cauliflower flowrets (1- to 2-inch), OR... Small brussel sprouts|
|4 cups||White vinegar (5 percent)|
|2 cups||Thinly sliced onions|
|1 cup||Diced sweet red peppers|
|2 tablespoons||Mustard seed|
|1 tablespoon||Celery seed|
|1 teaspoon||Hot red pepper flakes|
|1,001 - 6,000 ft: 15 min.|
|Above 6,000 ft: 20 min.|
Yield: About 9 half-pints
Procedure: Wash cauliflower flowerets or brussel sprouts (remove stems and blemished outer leaves) and boil in salt water (4 tsp canning salt per gallon of water) for 3 minutes for cauliflower and 4 minutes for brussel sprouts. Drain and cool. Combine vinegar, sugar, onion, diced red pepper, and spices in large saucepan. Bring to a boil and simmer 5 minutes. Distribute onion and diced pepper among jars. Fill jars with pieces and pickling solution, leaving ½-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Cauliflower or Brussel Sprouts in a boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min.
======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias