Free Recipe Pickled Cauliflower or Brussel Sprouts
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Pickled Cauliflower or Brussel Sprouts Recipe
12 c Cauliflower flowrets
-(1- to 2-inch), OR…
-Small brussel sprouts
4 c White vinegar (5 percent)
2 c Sugar
2 c Thinly sliced onions
1 c Diced sweet red peppers
2 tb Mustard seed
1 tb Celery seed
1 ts Turmeric
1 ts Hot red pepper flakes
Pickled Cauliflower or Brussel Sprouts Preparation
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 brussel 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 the recommendations in Table 1. Table 1. Recommended process time for Pickled Cauliflower or Brussel Sprouts in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 – 1,000 ft: 10 min. 1,001 – 6,000 ft: 15 min. Above 6,000 ft: 20 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 9
How Do You Cook Pickled Cauliflower or Brussel Sprouts?
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