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| I've occassionally picked up a jar of these at the Mennonite market & we really enjoy them. Would like to try canning them at home . Does anyone have a recipe and can they be done in BWB canner? TIA
Diane |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Tue, Aug 29, 06 at 20:51
| PICKLED CAULIFLOWER OR BRUSSELS SPROUTS Ingredients: 12 cups of 1- to 2-inch cauliflower flowerets or small Brussels sprouts 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
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| Thanks-- that sounds like just the one. Diane |
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| 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. |
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- Posted by mike_in_paradise 6U 5A Cn Jun9Sep29 (My Page) on Sun, Oct 26, 08 at 10:09
| Thanks for the Recipe...
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