Michigan State University Extension
Preserving Food Safely - 01600072
10/13/97

### PICKLED CAULIFLOWER OR BRUSSELS SPROUTS

    12
    cups of 1- to 2-inch cauliflower flowerets or small

    Brussels
    sprouts

    4
    cups white vinegar (5% acidity)

    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

        YIELD:  About 9 half-pints

        PROCEDURE:   Wash  cauliflower  flowerets  or  Brussels

    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  Brussels

    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
    in hot jars.  Fill jars with pieces and hot  pickling

    solution,
     leaving  1/2-inch  headspace.   Adjust  lids  and

    process.

           RECOMMENDED PROCESS TIMES FOR PICKLED CAULIFLOWER

             OR BRUSSELS SPROUTS IN A BOILING-WATER CANNER

                        Process Time at Altitudes of

    Style

    of
          Jar       0-             1001-            6001-

    Pack
        Size      1000 ft.       6000 ft.         8000 ft.

    Hot
      Half-pints   10 min.        15 min.          20 min.

    Hot
         Pints     10             15               20

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