Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More

Make homemade versions of your favorite brand ingredients with this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Pickled Cauliflower or Brussels Sprouts


  • 12 cups 1- to 2-inch cauliflower florets or small brussels sprouts
  • 4 cups white vinegar (5%)
  • 2 cups sugar
  • 2 cups thinly sliced onion
  • 1 cup diced red bell pepper
  • 2 Tbsp mustard seed
  • 1 Tbsp celery seed
  • 1 tsp tumeric
  • 1 tsp hot red pepper flakes

(Yield: 9 half-pints). Wash cauliflower florets or brussels sprouts. Remove stems and blemished outer leaves. Combine 4 teaspoons of pickling salt to 1 gallon of water in large pot and heat to boiling. Add cauliflower florets and boil 3 minutes (4 minutes for brussels sprouts). Drain and cool. Combine vinegar, sugar, onion, red pepper, and spices in a large saucepan. Heat to boiling and simmer 5 minutes. Fill jars with cauliflower or brussels sprouts. Leave 1/2-inch headspace. Distribute onion and diced peppers equally among jars and fill with pickling solution. Leave 1/2-inch headspace. Adjust lids and process in boiling-water canner. Process time in minutes for 1/2 pint and 1 pint jars is 15 minutes below 6,000 ft and 20 minutes above 6,000 ft.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!


0 Ratings

All fields required.

Rate & Comment

Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo