*  Exported from  MasterCook  *

                  PICKLED CAULIFLOWER OR BRUSSEL SPROUTS

Recipe By     : 
Serving Size  : 9    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12       c            Cauliflower flowrets
                        -(1- to 2-inch), OR...
                        -Small brussel sprouts
   4       c            White vinegar (5 percent)
   2       c            Sugar
   2       c            Thinly sliced onions
   1       c            Diced sweet red peppers
   2       tb           Mustard seed
   1       tb           Celery seed
   1       t            Turmeric
   1       t            Hot red pepper flakes

  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. 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
  1/2-inch headspace.
  
  Adjust lids and process according to the
  recommendations in Table 1.
  
  Table 1. Recommended process time for Pickled
  Cauliflower or Brussel Sprouts in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  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. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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