Recipe Cottage


LOCATION: Recipes >> Preserving >> Pickled Bruss Sprouts 02

Print this Recipe    Pickled Bruss Sprouts 02

Pickled Cauliflower or Brussels Sprouts
(Yield: 9 half-pints)

12 cup 1- to 2-inch cauliflower florets or small brussels sprouts
4 cup white vinegar (5%)
2 cup sugar
2 cup thinly sliced onion
1 cup diced red bell pepper
2 Tbsp mustard seed
1 Tbsp celery seed
1 tsp tumeric
1 tsp hot red pepper flakes

Wash cauliflower florets or brussels sprouts. Remove stems and
blemished outer leaves. Combine 4 teaspoons of pickling salt to 1
gallon of water in large pot and heat to boiling. Add cauliflower
florets and boil 3 minutes (4 minutes for brussels sprouts). Drain
and cool. Combine vinegar, sugar, onion, red pepper, and spices in
a large saucepan. Heat to boiling and simmer 5 minutes. Fill jars
with cauliflower or brussels sprouts. Leave 1/2-inch headspace.
Distribute onion and diced peppers equally among jars and fill with
pickling solution. Leave 1/2-inch headspace. Adjust lids and process
in boiling-water canner.

Process time in minutes for 1/2 pint and 1 pint jars is 15 minutes
below 6,000 ft and 20 minutes above 6,000 ft.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.