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Preparing and Canning Pickled Vegetables

Pickled Cauliflower or Brussels Sprouts

  • 12 cups of 1- to 2-inch cauliflower flowerets or small Brussels sprouts
  • 4 cups white vinegar (5 percent)
  • 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

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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 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 Brussels Sprouts in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 10 min 15 20


This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.

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