Michigan State University Extension
Preserving Food Safely - 01600072
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