Extension > Food > Food Safety > Preserving and preparing > Vegetables and herbs > Pickled cauliflower or brussel sprouts
Pickled cauliflower or brussel sprouts
Recommended Processes
Boiling water bath
Half pints or pints, 15 minutes
Ingredients
- 12 cups of 1- to 2-inch cauliflower flowerets or small brussel sprouts
- 4 cups white vinegar (5%)
- 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 hot onion and diced pepper among jars. Fill jars with pieces and hot pickling solution, leaving a ½-inch headspace. Adjust lids and process.
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