Recipe: Pickled Brussel Sprouts

This is for either cauliflower or brussel sprouts. I have not tried this. These sound good, like a bread and butter pickle brine.

Pickled Brussel Sprouts
Yield about 9 half pints

12 cups of small brussel sprouts or 1-2 inch cauliflower flowerets
4 cups white vinegar 5% acidity
2 cups sugar
2 cups thin sliced onion
1 cup diced sweet red pepper
2 Tbsp.mustard seed
1 Tbsp. celery seed
1 tsp. tumeric
1 tsp. hot red pepper flakes

Wash cauliflower or brussel sprouts, remove stems and blemished outer leaves.Boil in salt water (4 tsp. canning salt per gallon of water) for 3 minutes for cauliflower, 4 minutes for brussel sprouts. Drain and cool. Combine brine ingredients with onions and peppers in a large saucepan. Boil and simmer 5 minutes. Distribute onion and diced pepper among jars. Fill jars with veggies and pickling brine. Leave 1/2 inch headspace.Process half pints or pints in water bath for 10 minutes.