Pickled Cauliflower Or Brussel Sprouts

* Exported from MasterCook *

PICKLED CAULIFLOWER OR BRUSSEL SPROUTS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Turmeric
1 t 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 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.
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias



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