| 1 | Yield: about 9 half-pints procedure: wash cauliflower flowerets or brussel 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 brussel sprouts. |
| 2 | Drain and cool. |
| 3 | Combine vinegar, sugar, onion, diced red pepper, and spices in large saucepan. |
| 4 | Bring to a boil and simmer 5 minutes. |
| 5 | Distribute onion and diced pepper among jars. |
| 6 | Fill jars with pieces and pickling solution, leaving ?inch headspace. |
| 7 | Adjust lids and process according to the recommendations in table Table Recommended process time for pickled cauliflower or brussel sprouts in a boiling-water canner. |
| 8 | Style of pack: hot. |
| 9 | Jar size: half-pints or pints. |
| 10 | Process time at altitudes of 0 - 1,000°Ft: 10 min. 1,001 - 6,000°Ft: 15 min. above 6,000°Ft: 20 min. ======================================================= === * usda agriculture information bulletin no. |
| 11 | 539 (rev. |
| 12 | 1994) * |
