Side Pannel
Pickled Cauliflower or Brussel Sprouts
Pickled Cauliflower or Brussel Sprouts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Canning, Vegetables
Ingredients List
- 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
Directions
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.
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.
Tweet