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

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) * format
courtesy of