Pickled Cauliflower or Brussels Sprouts

search

Pickled Cauliflower or Brussels Sprouts

Ingredients

  • 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

Instructions

(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

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window