Pickled cauliflower or brussel sprouts

Yield: 9 Half-pints

Measure Ingredient
12 cups Cauliflower flowrets (1- to 2-inch), OR... Small brussel sprouts
4 cups White vinegar (5 percent)
2 cups Sugar
2 cups Thinly sliced onions
1 cup Diced sweet red peppers
2 tablespoons Mustard seed
1 tablespoon Celery seed
1 teaspoon Turmeric
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

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