Recipe: Pickled Cauliflower or Brussels Sprouts (canning recipe)

The only safe method for canning it would be to pickle it. It can be frozen, as well.

PICKLED CAULIFLOWER OR BRUSSELS SPROUTS

12 cups of 1- to 2-inch cauliflower flowerets or small
Brussels sprouts
4 cups white vinegar (5% acidity)
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 Brussels
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 Brussels
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 in hot jars. Fill jars with pieces and hot pickling
solution, leaving 1/2-inch headspace. Adjust lids and
process.

RECOMMENDED PROCESS TIMES FOR PICKLED CAULIFLOWER
OR BRUSSELS SPROUTS IN A BOILING-WATER CANNER
Use pints or half pints only, not quarts for safety reasons, 10 minutes.