Title: Pickled cauliflower or brussel sprouts
 Categories: Vegetables, Canning
      Yield: 9 Half-pints
 
     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 ts Turmeric
      1 ts 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