PICKLED CAULIFLOWER OR BRUSSELS SPROUTS

Ingredients:

12 cups of 1- to 2-inch cauliflower flowerets or small Brussels sprouts
4 cups white vinegar (5-percent acidity)
2 cups sugar
2 cups thinly sliced onions
1 cup diced sweet red peppers
2 tablespoon mustard seed
1 tablespoon celery seed
1 teaspoon turmeric
1 teaspoon hot red pepper flakes

Yield: About 9 half-pints

Procedure: Wash cauliflower flowerets or Brussels sprouts. (Remove stems and blemished outer leaves.) Boil in salt water (4 teaspoons 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 ½-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process half-pints or pints for 10 minutes in a boiling water bath.

Here is a link that might be useful: Clemson Extension Pickled Foods Fact Sheet

Thanks-- that sounds like just the one.
Diane

That recipe for the brine is very similar to a plain sweet pickle, like a Bread and Butter type. Adding allspice and cloves, as well as cinnamon and ginger will make for a brine thats even more flavorful when making a sweet mixed, but the sugar would be increased a lot as well.

Thanks for the Recipe...

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