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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.

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