| 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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