*  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.
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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