Recipe: Pickled Cauliflower or Brussels Sprouts

Pickled Cauliflower or Brussel Sprouts (canning recipe)

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

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 sterilized jars. Fill jars with pieces and pickling solution, leaving 1/2-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 1,001: 10 min
6,000 ft: 15 min
Above 6,000 ft: 20 min

Makes about 9 half-pints