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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.

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