Michigan State University Extension
Preserving Food Safely - 01600072
08/03/99

PICKLED CAULIFLOWER OR BRUSSELS SPROUTS


12 cups of 1- to 2-inch cauliflower flowerets or small
Brussels sprouts
4 cups white vinegar (5% acidity)
2 cups sugar
2 cups thinly sliced onions
1 cup diced sweet red peppers
2 tbsp. mustard seed
1 tbsp. celery seed
1 tsp. turmeric
1 tsp. hot red-pepper flakes

YIELD: About 9 half-pints

PROCEDURE: Wash cauliflower flowerets or Brussels
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 Brussels
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 in hot jars. Fill jars with pieces and hot pickling
solution, leaving 1/2-inch headspace. Adjust lids and
process.


RECOMMENDED PROCESS TIMES FOR PICKLED CAULIFLOWER
OR BRUSSELS SPROUTS IN A BOILING-WATER CANNER
 

                     Process Time at Altitudes of            

Style                                                        

of       Jar       0-             1001-            6001-     

Pack     Size      1000 ft.       6000 ft.         8000 ft.  

Hot   Half-pints   10 min.        15 min.          20 min.   

Hot      Pints     10             15               20


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