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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Pickled Cauliflower or Brussel Sprouts

Vegetables and Herbs

Pickled Cauliflower or Brussel Sprouts

William Schafer, Food Technologist — Department of Food Science and Nutrition

Reviewed 2012 by Suzanne Driessen, Extension Educator — Food Safety.

Recommended Processes

Boiling water bath
Half pints or pints, 15 minutes

Ingredients

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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