Pickled cauliflower or brussel sprouts
Yield: 9 Half-pints
Ingredients:
- 12 c Cauliflower flowrets -(1- to 2-inch) OR... -Small brussel sprouts
- 4 c White vinegar (5 percent)
- 2 c Sugar
- 2 c Thinly sliced onions
- 1 c Diced sweet red peppers
- 2 tb Mustard seed
- 1 tb Celery seed
- 1 ts Turmeric
- 1 ts Hot red pepper flakes
Instructions:
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 onion and diced pepper among 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: 10 min. 1 001 - 6 000 ft: 15 min. Above 6 000 ft: 20 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
