• Prep Time:
  • Cooking Time:
  • Serves: 9 Half-pints

Pickled Cauliflower or Brussel Sprouts

  • Recipe Submitted by on

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


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.

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