Pickled Cauliflower or Brussels Sprouts

Gather

Ingredients

• 12 cups of 1- to 2-inch cauliflower flowerets or small Brussels sprouts
• 4 cups white vinegar (5 percent)
• 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

Preserve

Instructions

1. 01

   Wash the cauliflower florets, or trim stems and damaged outer leaves from the Brussels sprouts. In water containing 4 teaspoons canning salt per gallon, boil cauliflower for 3 minutes or sprouts for 4 minutes; drain and cool.

2. 02

   Combine the 5% vinegar, sugar, onion, sweet pepper, mustard seed, celery seed, turmeric, and red-pepper flakes. Bring to a boil and simmer for 5 minutes.

3. 03

   Divide the cooked onion and pepper among hot half-pint or pint jars, then add the cauliflower or sprouts. Pour in enough hot brine to reach ½-inch headspace; release air, recheck the level, wipe the rims, and add lids.

4. 04

   Boiling-water process half-pints or pints for 10 minutes at 0-1,000 ft. Use the elevation tool to add time for higher elevations.
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