Pickled Cauliflower or Brussel Sprouts

Name: Pickled Cauliflower or Brussel Sprouts
Yield: 36
Cuisine: Fusion
Ingredients: cauliflower florets; white vinegar; sugar; onions; sweet red bell peppers; mustard seeds; celery seeds; turmeric; red pepper flakes

Submitted by chellie

Sweet, sour and crunchy! I don’t think I can ever go back to the store-bought pickles after I tried this. It was so good! I used cauliflower this time, and will try brussels sprouts when I finish this bunch. Delicious!

YIELD

36 servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

CUPS CAULIFLOWER FLORETS
or brussels sprouts

CUPS WHITE VINEGAR

CUPS SUGAR

CUPS ONIONS
thinly sliced

CUP SWEET RED BELL PEPPERS
chopped

TABLESPOONS MUSTARD SEEDS

TABLESPOON CELERY SEEDS

TEASPOON TURMERIC

TEASPOON RED PEPPER FLAKES

Directions

Wash cauliflower flowerets or brussel sprouts (remove stems and blemished outer leaves) and boil in salt water (4 teaspoon canning salt per gallon of water) for 3 minutes for cauliflower and 4 minutes for brussel 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.