Pickled Cauliflower or Brussels Sprouts — NCHFP
Tested NCHFP boiling-water canning recipe for pickled cauliflower or Brussels sprouts.
Ingredients
Pickled cauliflower or Brussels sprouts
- 12 cups cauliflower flowerets or small Brussels sprouts cauliflower pieces 1 to 2 inches
- 4 cups white vinegar 5% acidity
- 2 cups sugar
- 2 cups onions thinly sliced
- 1 cup sweet red peppers diced
- 2 tbsp mustard seed
- 1 tbsp celery seed
- 1 tsp turmeric
- 1 tsp hot red pepper flakes
- 4 tsp canning salt per gallon of water for precooking
Equipment
- 1 Boiling-water canner For the documented boiling-water process.
- 9 Half-pint or pint canning jars Yield about 9 half-pints.
- 9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Wash cauliflower or Brussels sprouts, removing stems and blemished outer leaves.
- Boil in salt water made with 4 teaspoons canning salt per gallon: 3 minutes for cauliflower or 4 minutes for Brussels sprouts. Drain and cool.
- Combine vinegar, sugar, onion, red pepper, mustard seed, celery seed, turmeric, and hot red pepper flakes. Bring to a boil and simmer 5 minutes.
- Distribute onion and red pepper among jars. Fill jars with cauliflower or sprouts and pickling solution, leaving 1/2-inch headspace.
- Process half-pints or pints 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, or 20 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested. Use 5% acidity vinegar and tested proportions. Yield about 9 half-pints. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-cauliflower-or-brussel-sprouts/