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