Pickled Products

Pickled Cauliflower or Brussel Sprouts

12 cups of 1- to 2-inch cauliflower flowerets or small brussel sprouts
4 cups white vinegar (5%)
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 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 hot onion and diced pepper among jars. Fill jars with pieces and hot pickling solution, leaving a ½-inch headspace. Adjust lids and process.

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