Recipe: Pickled Brussel Sprouts

Pickled Cauliflower or Brussel Sprouts

12 cups of 1- to 2-inch cauliflower flowerets 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 tbsp mustard seed
1 tbsp celery seed
1 tsp turmeric
1 tsp hot red pepper flakes

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 1/2-inch headspace.