Pickled Cauliflower Or Brussel Sprouts

Ingredients:

• 12 cups – Cauliflower flowrets (1- to 2-inch), 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 tablespoons – Mustard seed
• 1 tablespoon – Celery seed
• 1 tablespoon – Turmeric
• 1 tablespoon – Hot red pepper flakes

Directions:

1. 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.
2. Adjust lids and process according to the recommendations in Table 1.
3. Table 1. Recommended process time for Pickled Cauliflower or Brussel Sprouts in a boiling-water canner.

Serves:

9 people

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