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
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
||Half-pints or Pints
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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