| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables, Canning | 9 | Half-pints | |
INGREDIENTS
| 12 | c | Cauliflower flowrets (1- to 2-inch), OR… Small brussel sprouts |
| 4 | c | White vinegar (5 percent) |
| 2 | c | Sugar |
| 2 | c | Thinly sliced onions |
| 1 | c | Diced sweet red peppers |
| 2 | tb | Mustard seed |
| 1 | tb | Celery seed |
| 1 | ts | Turmeric |
| 1 | ts | Hot red pepper flakes |
| 1,001 – 6,000 ft: 15 min. | ||
| Above 6,000 ft: 20 min. |
INSTRUCTIONS
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 onion and diced pepper among jars. Fill jars with pieces and pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Cauliflower or Brussel Sprouts in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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