Pickled Sprouts and Cauliflower

posted by Terrytx 05-21-98 11:33 AM 

Pickled Sprouts and Cauliflower 

Recipe By : Canning With Flair 
Serving Size : 1 Preparation Time :0:00 
Categories : Canning And Preserving 

Amount Measure Ingredient -- Preparation Method 
-------- ------------ -------------------------------- 
2 pounds small Brussels sprouts 
2 1/2 pounds cauliflower 
2 quarts water 
1/4 cup pickling salt 
3 cups white wine vinegar 
1 cup water 
1/3 cup sugar 
3/4 teaspoon hot red-pepper flakes or 
1/4 tsp cayenne 
2 tablespoons dried leaf tarragon 
2 tablespoons mustard seed 

Wash sprouts in water to covwe; remove outer leaves with blemishes. 

Lift from water. 

Wash cailiflower under running water; cut away leaves and core. 

Separate into flowerets. 

In a med saucepan, bring 2 qts water to a boil.
Place sprouts and cauliflower in a large bowl. 

Sprinkle with pickling salt.

Pour boiling water over vegs to cover. 

Cover bowl with a towel or plastic wrap.
Let stand at room temp 2-3 hrs. 

Wash six 1/2-pt jars and keep hot. 

Drain vegs.

Immerse soaked vegs in cold water. 

In a med saucepan, combine, vinegar, 1 cup water and sugar.
Bring to a boil over high heat. 

Into each hot jar, spoon 1/8 tsp red pepper, 1 tsp. tarragon, and 1 tsp.
mustard seed. 

Pack sprouts and cauliflower into 1 hot jar at a time, leaving 1/2" headspace.
Add boilin vinegar mixture to cover, release trapped air, wipe rim with a 
damp cloth and attach lid. 

Place in canner. 

Fill and cap remaining jar. 

Process in boiling water bath 15 min. Makes 6 one-half pints 

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