Pickled Cauliflower Or Brussels Sprouts

Recipe Ingredients

12 cups	1752g / 61oz	Cauliflower flowrets - (1- to 2-inch), or..
		Brussels sprouts
4 cups	948ml	White vinegar - (5 percent)
2 cups	396g / 13oz	Sugar
2 cups	125g / 4.4oz	Thinly sliced onions
1 cup	146g / 5.1oz	Diced sweet red peppers
2 tablespoons	30ml	Mustard seed
1 tablespoon	15ml	Celery seed
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Hot red pepper flakes

Recipe 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 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 among jars. Fill jars with pieces and pickling solution, leaving 1/2-inch headspace.

Adjust lids and process according to standard water canning directions. 25 minutes at sea-level.

Source:
Net

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